Caramelised Pumpkin, Onion and Bacon Frittata

The most delicious, practical, most nourishing protein rich mum breaky. You can add or remove certain things to suit your children, or for the first time ever, think about yourself! This makes for the speediest breakfast, snack or dinner. ENJOY x

Servings: 3-4

Ingredients:

2 cups pumpkin (chopped into small-medium cubes)

8 eggs

1 medium-large onion, finely diced

50g chemical free bacon, diced

1 1/2 tsps garlic powder 

1 cup grated cheese of choice

1 cup spinach

1 small handful of dill

Pinch of salt and pepper

2 tbsps olive oil, ghee or coconut oil

Method:

1. Preheat your oven to 200 degrees celsius. 
2. Line a baking tray with baking paper and add your pumpkin. Coat the pumpkin in 1 tbsp of fat of choice, a pinch of salt and a sprinkle of garlic powder. Place in your oven and roast for 45-60 minutes or until slightly caramelised. Whilst it is cooking, prepare your other ingredients. Once cooked, remove from the oven and set aside.
3. Heat up a pan to medium heat, and add your choice of oil. Add the bacon and sauté until just slightly crispy. Set aside. 
4. Keeping the heat on, add in the onion and sauté until caramelised. Set aside.
5. Finely chop the spinach and dill. 
6. Crack your eggs into a large bowl, add in the garlic powder, pinch of salt and pepper and whisk together until combined. 
7. Add in your cheese, and continue to whisk, and then add in your spinach and dill, and whisk.
8. Add in your pumpkin, bacon and onion, and stir to combine evenly. 
9. Line a deep small-medium tray with baking paper and pour the mixture in.
10. Bake for 15-20 minutes or until the centre is no longer wobbly! 
11. Allow to cool, and slice as you need an easy fix of protein, veg and fat combined! The best.