date:Aug 21, 2014
Ingredients
400g Butternut pumpkin, peeled, coarsely chopped
2 teaspoons olive oil
4 rindless bacon rashers, coarsely chopped
1 small brown onion, finely chopped
100g feta, crumbled
6 eggs, lightly whisked
2 tablespoons thickened cream
1 tablespoon shredded fresh basil
Method
Step 1
Cook the pumpkin in a medium saucepan of boiling water for 8 minutes or until tender. Drain.
Step 2
Meanwhile, heat the oil in a 20cm (base measurement) non-stick frying pan over medium-high heat. Cook the ba