PUMPKIN and BACON FRITTATA, an easy and quick autumn main course to prepare, perfect for lunch or dinner, also great baked or cooked in an air fryer.
The pumpkin and bacon frittata is one of those recipes that always saves dinner: easy, quick, and with that autumn aroma that instantly wins you over. Soft inside and golden outside, it’s a tantalizing main course that is also perfect as a rustic appetizer or a single dish, perhaps accompanied by a simple salad.
You can cook it in a pan in a few minutes, but if you prefer a lighter version try the oven-baked pumpkin frittata or in an air fryer: it will come out tall, fluffy, and even more delicious.
A trick I often use? Adding a sprinkle of parmesan on top before cooking: it creates an irresistible golden crust. You can also vary the recipe by replacing bacon with speck for a smoky taste, or enrich it with melty cheeses like provolone or scamorza.
The pumpkin frittata is excellent hot right after it’s made, but if there’s any left, take it to work the next day: it remains tasty and can be enjoyed perfectly at room temperature. Cut into cubes, it becomes perfect for an autumn aperitif with friends.
Follow me in the kitchen today there is pumpkin and bacon frittata.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 14 oz pumpkin
- 4 eggs
- 1/3 cup grated parmesan
- 5 oz sweet bacon
- pepper
- salt
- 2 oz red onion
Steps
Prepare the pumpkin: cut it into small cubes or thin slices for faster cooking.
Cook the base: heat oil in a pan with chopped scallion and add the pumpkin. Let it stew over medium heat until soft (8-10 minutes). Season with salt and pepper.
Beat the eggs: in a bowl, combine eggs with parmesan, salt, and pepper.
Add the pumpkin: fold the cooked pumpkin into the eggs gently.
Cook the frittata: pour the mixture into a pan with a drizzle of oil and cook over medium-low heat with a lid for 8-10 minutes.
Flip the frittata using a plate and cook for another 5 minutes on the other side.
Bon appétit
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PUMPKIN and BACON FRITTATA
Extra tips
Cut the pumpkin into small dice: it will cook faster and blend better with the eggs.
For an extra touch, sprinkle the surface with grated parmesan before baking.
Great even cold: bring it to a picnic or serve it as finger food in cubes.
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FAQ PUMPKIN and BACON FRITTATA
Can I make the pumpkin frittata without bacon?
Sure, just omit it or replace it with cheese or vegetables.
What type of pumpkin is best for the frittata?
Delica or Mantovana: they have a sweet, firm flesh that doesn’t release too much water.
Can you prepare the pumpkin frittata in advance?
Yes, you can cook it in the morning and serve it in the evening: it remains soft and flavorful.
Is it suitable for those with celiac disease?
Yes, the recipe is naturally gluten-free, making it perfect for celiacs too.
Can I freeze the pumpkin and bacon frittata?
Better not: it tends to lose consistency. If there’s any left, store it in the fridge and consume within 2 days.
