Roast Pumpkin Feta Frittata

RECIPE POCKET
15Ingredients
80Minutes
480Calories

Ingredients

US|METRIC
  • oil (for bushing inside of cake pan)
  • 20 grams Parmesan cheese
  • 600 grams butternut pumpkin (– cut into 1 cm cubes)
  • 1 tablespoon olive oil
  • 200 grams red capsicum (– cut into small cubes)
  • 6 spring onions (– finely sliced)
  • 280 grams lean bacon (– coarsely chopped)
  • 1 garlic clove (– crushed and chopped finely)
  • 1 tablespoon olive oil
  • 6 large eggs
  • 2 teaspoons cornflour
  • 1/2 cup cream (fresh)
  • freshly ground black pepper
  • 20 grams Parmesan cheese (– grated)
  • 100 grams feta cheese (cut into very fine cubes, for top of frittata)
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    NutritionView More

    480Calories
    Sodium24% DV570mg
    Fat52% DV34g
    Protein41% DV21g
    Carbs9% DV28g
    Fiber20% DV5g
    Calories480Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol370mg123%
    Sodium570mg24%
    Potassium900mg26%
    Protein21g41%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A340%
    Vitamin C130%
    Calcium40%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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