Sunday, October 22, 2023

Pumpkin Frittata with Bacon and Pecans


© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


This fuss-free frittata recipe features pumpkin, onion, and bacon lardons, making for a flavourful dish that is sure to satisfy. Frittatas are quite versatile, economical and make the perfect breakfast, lunch or easy dinner. Plus, any leftovers can be stored in an airtight container for up to 3 days. It's dairy, gluten-free and keto friendly.
If you don't have an oven-safe skillet, then pour the egg mixture into a baking dish, add the cooked pumpkin mixture with bacon, and then bake the frittata.

 
  • 500 g Pumpkin, cubed
  • 1 Red onion, peeled and thinly sliced
  • 4 tbsp Pecans, roughly chopped
  • 20 g Cilantro or parsley, roughly chopped
  • 125 g Smoked bacon lardons, diced
  • Salt and pepper, to taste
  • 6 Large eggs
  1. Peel the pumpkin if necessary, and onion. Cut onion into fine rings and pumpkin into cubes. Coarsely chop pecans and parsley or cilantro.
  2. Place smoked bacon in an oven safe skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Add in onion, pumpkin, and pecans and saute for about 5 minutes. Mix in half of the cilantro or parsley, season.
  3. Preheat the oven to 180C/350F. Whisk the eggs, season, add to pumpkin mixture. Cover and cook over low heat for approx. 5-8 minutes until the egg begins to set.
  4. Transfer the skillet to the oven and bake for 15 minutes or until the eggs are fully cooked. Sprinkle with remaining chopped pecans and cilantro or parsley.

© 2023 | http://angiesrecipes.blogspot.com





© 2023 | http://angiesrecipes.blogspot.com


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34 comments:

  1. Rezky Pratama22/10/23 14:29

    its like pizza btw, i'm so hungry watching that hehe

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  2. Cooking Julia22/10/23 15:01

    This frittata looks incredible, I love the pumpkin in it.

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  3. thepaintedapron.com22/10/23 16:02

    This sounds wonderful Angie, I wish I had some for breakfast!

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  4. DeniseinVA22/10/23 20:30

    Oh my, that looks incredible Angie :) I wish I could make my food look as pretty as you do, but thanks to you I will keep on trying.

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  5. Brian's Home Blog22/10/23 22:23

    Oh that sounds so darn good and it looks beautiful.

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  6. Lowcarb team member22/10/23 23:39

    Looks such a tasty frittata, thanks for the recipe suggestion.

    All the best Jan

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  7. foodtravelandwine23/10/23 02:40

    What a great frittata!....I love frittata not only because their versatility, but because I love eggs!!!!!......Abrazotes, Marcela

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  8. Grace 23/10/23 03:01

    Qué rico Angie's!!
    Siempre tan lindas presentadas tus recetas!
    Buena semana!!☘️🕊️

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  9. tigerfish23/10/23 03:18

    Frittata for me any time! Love this autumn/fall version of yours.

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  10. Cocoa and Lavender23/10/23 12:30

    I’ve never thought of a pumpkin frittata before, Angie. I love the combination, especially with the addition of the smoky bacon lardons. Yum!

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  11. Daniela23/10/23 14:44

    wow, che frittata appetitosa! Mi piace moltissimo :)

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  12. savorthebest23/10/23 16:53

    This looks so good!

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  13. DEZMOND23/10/23 20:35

    Looks very delish and also very Autumn style!
    I will often replace eggs in frittata with red lentil flour mixed with water and garlic.

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  14. Carol23/10/23 20:55

    The frittata looks scrumptious!

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  15. roentare23/10/23 23:10

    This is so good for my keto diet

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  16. Brian's Home Blog24/10/23 00:02

    That looks amazing!

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  17. Tom24/10/23 00:24

    ...what a treat!

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  18. Kathy G24/10/23 02:29

    What a great, easy to make recipe.

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  19. Unknown24/10/23 02:55

    full of topping...i like pecans so much...it's full of nutricious

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  20. Citu24/10/23 04:14

    Gracias por la receta. Te mando un beso.

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  21. Veronica Lee24/10/23 05:36

    It does look like a pizza! 😋
    Hugs and blessings, Angie

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  22. Rainbow Evening24/10/23 06:37

    look tasty.... yummy

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  23. Whats Cookin Italian Style Cuisine24/10/23 11:51

    What a unique recipe with pumpkin sound terrific with the addition of pecans

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  24. David M. Gascoigne,24/10/23 12:44

    Bacon and pecans. Now there’s a duo that has never appeared on my plate together. A healthy nut and an artery clogger side by side!

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  25. Pam24/10/23 19:43

    What a terrific idea! It looks hearty and delicious.

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  26. Valentina24/10/23 22:06

    This looks so hearty and delicious. Love the generous chunks of pumpkin -- and I always love pecans with orange squash. :-) ~Valentina

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  27. Ben | Havocinthekitchen25/10/23 01:36

    Great use of pumpkin in a savoury recipe - loving all the flavours and textures going on. Well, I may need to swap cilantro for sage or something else for myself :)

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  28. My name is Erika.25/10/23 02:48

    Yum...yum. I love this idea for using squash or pumpkin. And it looks beautiful too.

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  29. Sherry's Pickings25/10/23 08:39

    Frittata/baked omelette etc is always a handy dish to have in your repertoire. This looks great Angie.

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  30. 2pots2cook25/10/23 09:44

    My oh my! Would gobble it all!

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  31. Chef Mimi26/10/23 14:43

    This is just beautiful! I love the ingredients.

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  32. Marika27/10/23 08:04

    I got hungry looking at these photos!

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  33. Raymund29/10/23 23:33

    This pumpkin, onion, and bacon lardon frittata recipe sounds like a delicious and hearty dish! I appreciate that it's versatile, making it suitable for breakfast, lunch, or dinner. I'll definitely give it a try, and I like the idea of storing leftovers for later

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  34. Granny Sue30/10/23 03:49

    Oh yummy! I have never heard of bacon lardons before, but I am sure I can substitute crisp bacon. And my son is bringing me fresh pecans from Texas tomorrow! Thanks, Angie!

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