The theme of Waiter There’s Something In My… this month is picnic food. Which got me thinking about the perfect picnic food besides the essentials of strawberries and champagne.
I think this Roasted Pumpkin, Bacon and Fetta Frittata pretty much hits the spot as you can prepare it beforehand, it is sturdy enough that it will not fall apart on you en route to your destination and it is just as good cold as warm. Leftovers are equally delicious for breakfast.
1/2 cup grated Parmesan cheese
600gms pumpkin (or as they say in the UK “squash”) scrubbed and chopped into medium pieces.
1 tb olive oil
6 green onions sliced into 5cm pieces
6 bacon rashers chopped
1 clove of garlic crushed
2 teaspoons of cornflour
1/2 cup cream
100gms fetta cheese
Salt and pepper
1. Preheat the oven to 220 degrees. Grease a cake tin and sprinkle the base and sides with half the Parmesan cheese.
2. Combine the pumpkin and oil in a large roasting tray. Bake uncovered for 15 mins. Then add the bacon, garlic and green onions to the tray and bake for a further 15 mins or until the pumpkin and bacon are deliciously golden.
3. Spoon the pumpkin mixture into the cake tin and reduce the oven temperature to 180 degrees.
4. Whisk the eggs and remaining Parmesan with the combined cornflour and cream in a bowl and season with salt and pepper. Pour this over the pumpkin mixture and crumble the fetta over the top.
5. Bake uncovered for about 45 mins or until the frittata is set.
Recipe based on an old Australian Women’s Weekly recipe. Which is not really the coolest source, but those women know how to cook.