Roast pumpkin peppers and goats cheese frittata
Ingredients
- For the roasted vegetables
- 2 cups pumpkin, cubed
- 1 1/2 cups red peppers, sliced
- 4 Garlic cloves, unpeeled
- 4-5 tablespoons Olive oil
- For the frittata
- 4 Bacon strips, chopped
- 1 piece Goat's cheese
- 2 handfuls Parmesan
- 5-6 eggs, depending on depth of pan
- 1 cup frozen peas
- 1 handful Fresh Basil
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