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.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.


Vegetarian: Omit bacon. Top frittata with 200g crumbled fresh ricotta before grilling.