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Maple bacon pumpkin and zucchini loaf frittata recipe
Maple bacon pumpkin and zucchini loaf frittata recipe
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Cheesy, herby frittata loaf packed with veggies, ready in 15 minutes for only $3.45 per serving.
Ingredients:
  • 375g peeled, deseeded pumpkin, chopped into 2cm pieces
  • 225g (1 1/2 cups) self-raising flour
  • 2.50 gm smoked paprika
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) milk
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 small zucchini, coarsely grated (250g in total)
  • 80g (1 cup) coarsely grated cheddar
  • 1/4 bunch fresh continental parsley, stems and leaves finely chopped, plus extra chopped leaves, to serve
  • 100g maple-glazed streaky bacon
  • Tomato or caramelised onion relish, to serve
Instructions:
  • In a microwave-safe bowl, combine pumpkin and 2 tsp water. Cover and microwave on High for 4 minutes. Remove, drain, and pat dry with a paper towel.
  • 1. Preheat the oven to 180C/160C fan forced. Spray a 11 x 21.5cm loaf pan with oil and line the base with baking paper, leaving a 2cm overhang on the long sides. 2. In a large bowl, mix flour and paprika, then season. 3. In a large jug, combine egg, milk, and oil. Whisk until well combined. 4. Pour the egg mixture into the flour mixture and stir until just combined. 5. Add zucchini, cheddar, parsley, and pumpkin, and stir until well combined. 6. Spoon the mixture into the prepared loaf pan.
  • Slice the bacon into five 2.5cm-wide strips, then lay them on top of the loaf mixture, adjusting as needed. Bake for 1 hour and 5 minutes, or until a skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before serving with extra parsley and relish.

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