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Zucchini, Pumpkin & Bacon Frittatas Recipe

Fat Mum Slim /

Zucchini, Pumpkin & Bacon Frittatas Recipe

I don’t know who I am anymore, if I’m honest. I go to the gym everyday and flipping love it. My body is changing, and I’m making better choices for my health. Life is different to how it was for me a few months ago. Breakfast though, it’s something I struggle with. I love it {my favourite meal of the day, by far!} and I’d happily eat cereal every morning but I need protein to keep me full.

These frittatas have been the best thing for me, because I can make a batch on a Sunday and have breakfasts, and sometimes lunch for a few days. Hubby loves them, and while Lacey doesn’t like frittatas, she gobbles up the bacon and pumpkin as soon as it’s out of the oven so I always have to cook extra.

Zucchini, Pumpkin & Bacon Frittatas Recipe

I recently shared a kid-friendly recipe over on the Rafferty’s Garden website, where I made Simply & Sneaky Vegetable Meatballs. It’s the perfect recipe for parents who struggle to please all the kids in the family, especially the fussiest of eaters. Pop over and check it out.

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Ingredients

200g pumpkin, finely chopped
150g diced bacon
1 zucchini, grated
60g baby spinach, chopped
8 free-range eggs
2/3 cup thickened cream
2/3 cup grated cheese
120g fetta, cubed

Method

  1. Preheat your oven to 200ºC. Line a baking tray with baking paper. Grease a 12-hole muffin tin.
  2. Place the pumpkin and bacon on a baking tray. Bake for 15 minutes until the pumpkin is tender.
  3. Once you’ve grated the zucchini, squeeze the water from it. Place the zucchini and spinach on top of the cooked pumpkin and bacon, stir until the spinach wilts slightly.
  4. In a large jug, whisk the eggs, garlic and half the cheese.
  5. Spoon the pumpkin/bacon/zucchini/spinach mix evenly into the muffin holes.
  6. Reduce the oven to 160ºC. Pour the egg mixture evenly into the muffin holes. Top with remaining grated cheese and fetta cubes.
  7. Bake for 20-25 minutes, or until just set.

@Fatmumslim