1. Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften. 2. Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and sauté for about 5 minutes, being careful that they do not burn. 3. Add the asparagus tips to the pan. 4. Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper. 5. Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set. 6. Place the frittata under a preheated grill for 2 minutes or until golden brown. 7. Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch. 8. Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
