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


Step 1
Set up your barbecue for indirect cooking with a convection tray and trivet (Please refer to your handbook for further instructions)

Step 2
Preheat your barbecue on HIGH for 10 minutes (please refer to your handbook for further instructions).

Step 3
In a bowl mix together the eggs, cream, spring onion and gruyere cheese. Grease a Large Q Ware Frying Pan.

Step 4
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.

Step 6
Once the barbecue has preheated turn the control knob(s) to the roasting setting (please refer to your handbook for further instructions).

Step 7
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.

Step 8
Cook for a further 5-10 minutes or until mixture is set and the parmesan is golden.