Golden Mushroom, Pumpkin and Bacon Frittata with Parmesan Cheese
A quick skillet frittata with earthy mushrooms, sweet pumpkin, smoky bacon and Parmesan. It is soft, savoury and easy enough for a weeknight meal.
Servings
Ingredients
Instructions
- Beat the eggs with salt and pepper, then stir in the Parmesan.4 eggs, salt and pepper, 50 g grated Parmesan
- Heat the olive oil in a deep frying pan. Add the mushrooms and pumpkin and cook until tender and any liquid has evaporated. Add the bacon and fry until lightly golden.1 tbsp olive oil, 125 g mushrooms, 100 g pumpkin cubes, 75 g bacon lardons
- Pour in the egg mixture. Cover and cook gently until just set. Finish with spring onion and serve with fresh bread or salad.1 spring onion
Drink pairing
The eggs, Parmesan and bacon make this dish savoury and rich, while the pumpkin adds sweetness. Pair it with freshness and gentle acidity.
Alcoholic
- Unoaked Chardonnay
- Dry Cava
- Belgian Blonde beer
Non alcoholic
- Sparkling apple water
- Iced green tea with lemon
- Alcohol-free pale ale
Nutrition per serving
Calories: 367kcal (18%) | Carbohydrates: 9g (3%) | Protein: 29g (58%) | Fat: 24g (37%) | Saturated Fat: 8g (50%) | Cholesterol: 349mg (116%) | Sodium: 1317mg (57%) | Potassium: 553mg (16%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 5008IU (100%) | Vitamin B12: 1µg (17%) | Vitamin C: 7mg (8%) | Vitamin D: 2µg (13%) | Vitamin E: 3mg (20%) | Vitamin K: 18µg (17%) | Folate: 65µg (16%)
Share your experience