Pumpkin Frittata

4.50 from 8 votes

Light, fluffy, creamy, and packed with so many delicious flavors. The saltiness from the feta and bacon paired with the sweetness from the pumpkin and caramelized onions is an amazing combination of flavors.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: eggs, frittata, pumpkin frittata

Servings:

Author: Lisa Bass

Ingredients

12 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup feta cheese
1/2 cup sharp cheddar cheese
6 pieces bacon
1 onion diced
2 cloves garlic minced
2 cups pumpkin peeled and diced
2 tablespoons fresh parsley chopped

Instructions

Preheat the oven to 350°
Cook bacon in a 12” cast iron skillet, or other oven safe skillet, until crispy.
Remove the bacon and dice into small bits. Set aside.
Drain about half the bacon grease.
To the skillet, add diced onion, garlic and pumpkin.
Sauté the vegetables in the bacon fat on medium until the vegetables begin to soften, about 5 minutes.
Meanwhile, whisk eggs, milk, salt and pepper in a large bowl until it just comes together.
Pour the egg mixture over the vegetables, while the skillet is still on medium heat
Sprinkle the feta and cheddar cheese on top.
Cook for another 5 minutes over medium heat. The edges will begin to cook and pull away from the side of the pan.
Transfer the skillet to the oven and cook for an additional 18-20 minutes, or until the eggs are set. Top with diced parsley. (Optional)

Notes

Don’t overbeat the eggs. This will cause the frittata to fall and be dense after baking.
The size of the pan matters. If you change the size of your pan then the cooking time and bake time will also change.
Customize this recipe based on ingredients on hand or your preferences. Don’t like feta? Add a different cheese you like or skip all together. Choose different meats or veggies.

Nutrition