"A great lunch box idea with the kids getting back to school, grab your ingredients this weekend and give this one a go. It was hit in our house, we’re always trying to find creative ways to get veggies into Toby!" - Tim Bone
Serves 10 people
1 Bunch of Broccolini
2 Cups of Pumpkin, diced in 1cm Cubes
300g Bacon, diced
320g Meredith Dairy Marinated Goat Cheese
½ Cup of Chives, finely chopped
Salt & Pepper
Preheat oven to 200 degrees celsius.
Place diced pumpkin on an oven tray. Drizzle with some of the oil from the Goats Cheese jar. Season with salt and pepper. Cook in the oven for 15-20 minutes or until pumpkin is soft and golden. Remove and let cool.
In a large frying pan, add 1 tbsp of the Goats Cheese oil from the jar. Oven medium heat, fry the diced bacon for 4-5 minutes until crispy. Remove onto paper towel lined plate. In the same pan, cook the broccolini for 5 minutes, turning until soft and caramelised.
Whisk the eggs and cream together in a large bowl.
Grease and line a casserole dish with baking paper. Sprinkle the roasted pumpkin into the dish and top with the bacon and broccolini. Crumble the Goats Cheese in, sprinkle with the chives and pour egg mix in. Season with salt and pepper.
Cook in the oven for 30-40 minutes or until the frittata is just set. Remove and let cool before slicing.