Pumpkin, Pumpkin Seed And Asparagus Frittata - cooking recipe

Ingredients

1 tablespoon oil
4 slices bacon, chopped
1 medium onion, thinly sliced
4 garlic cloves, crushed
2 cups diced pumpkin, cooked until tender but still a little firm (just short of how soft you would want it to be if you were mashing it)
3 tablespoons pumpkin seeds
1 (340 g) can asparagus tips, drained
8 eggs, lightly beaten
3/4 cup thickened cream
2 2 cups parmesan cheese or 1 cup of tasty cheese and 1 cup parmesan cheese
2 1/2 tablespoons plain flour
salt, to taste
fresh ground black pepper, to taste
3 tablespoons chives, chopped

Preparation

Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften.
Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and saute for about 5 minutes, being careful that they do not burn.
Add the asparagus tips to the pan.
Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
Place the frittata under a preheated grill for 2 minutes or until golden brown.
Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch.
Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.