Breakfast Frittata

  • Prep Time
    10 mins
  • Cook Time
    20-35 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 6 eggs
  • ½ cup pure cream
  • 3 green onions, sliced
  • 150g gruyere cheese, grated
  • 500g pumpkin, peeled thinly sliced
  • 300g smoked ham, shredded
  • 1 cup baby spinach
  • Salt and pepper to taste
  • ⅓ cup parmesan cheese


Set up your barbecue for indirect cooking with a convection tray and trivet (Please refer to your handbook for further instructions).

Preheat your barbecue on HIGH for 10 minutes (please refer to your handbook for further instructions).

In a bowl mix together the eggs, cream, spring onion and gruyere cheese. Grease a Large Q Ware Frying Pan.

Place half of the pumpkin in a single layer in the base of the pan, then a layer of half the baby spinach followed by a layer of half the shredded ham. Pour 1 cup of the egg mixture evenly into the pan. Repeat process with the remaining pumpkin, spinach, ham and egg mixture.

Once the barbecue has preheated turn the control knob(s) to the roasting setting (please refer to your handbook for further instructions).

Place the frittata onto the convection tray and trivet and cook for 25 minutes. After 25 minutes sprinkle the top of the frittata with the parmesan cheese.

Cook for a further 5-10 minutes or until mixture is set and the parmesan is golden.