Pumpkin, Pumpkin Seed And Asparagus Frittata

• 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

1. 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.
2. 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.
3. Add the asparagus tips to the pan.
4. Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
5. Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
6. Place the frittata under a preheated grill for 2 minutes or until golden brown.
7. 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.
8. Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.

oil, bacon, onion, garlic, pumpkin, pumpkin seeds, eggs, thickened cream, parmesan cheese, flour, salt, fresh ground black pepper, chives

Taken from www.food.com/recipe/pumpkin-pumpkin-seed-and-asparagus-frittata-169006 (may not work)