Name: Egg-free pumpkin, spinach and bacon frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram pumpkin, peeled, cut into 2cm pieces; 2 teaspoon vegetable or olive oil; 6 rindless shortcut bacon rashers, coarsely chopped; 4 green onions, thinly sliced; 100 gram baby spinach leaves; 1 tablespoon finely chopped rosemary leaves; 8 tsp Orgran Vegan Easy Egg™; 240 ml water; 1/2 cup skim milk; 1/3 cup freshly grated parmesan; crusty bread and mixed salad leaves, to serve

Egg-free pumpkin, spinach and bacon frittata

This egg-free pumpkin, spinach and bacon frittata is incredibly quick to make - you can have it on the table in just 20 minutes! It's perfect for dinner on a busy evening, or to whip up for workday lunches.

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

500 gram pumpkin, peeled, cut into 2cm pieces

2 teaspoon vegetable or olive oil

6 rindless shortcut bacon rashers, coarsely chopped

4 green onions, thinly sliced

100 gram baby spinach leaves

1 tablespoon finely chopped rosemary leaves

8 tsp Orgran Vegan Easy Egg™

240 ml water

1/2 cup skim milk

1/3 cup freshly grated parmesan

crusty bread and mixed salad leaves, to serve

Method

1.Place pumpkin on a large microwave-safe plate. Cover with plastic food wrap. Microwave on High (100%) 7 minutes or until just tender. Drain. Cool slightly.

2.In a 22cm (base measurement) ovenproof frying pan, heat oil over high. Add bacon and onion; cook and stir 2 minutes or until softened. Add spinach; cook and stir 30 seconds or until spinach wilts. Add pumpkin and rosemary; stir to combine.

3.Preheat an oven-grill to high. Whisk Vegan Easy Egg™, water, milk and half the parmesan in a jug. Pour mixture over pumpkin mixture; reduce heat to moderate. Cook 5 minutes or until base is golden.

4.Sprinkle remaining parmesan over frittata. Place under grill; cook 2 minutes or until just set at centre. Cut into wedges. Serve with bread and salad.