- 600-800g pumpkin, cut into 2cm cubes (no need to bring out your rulers)
- 2 cups spinach leaves/kale leaves
- 1 medium onion, sliced
- 8 eggs
- ½ cup milk
- 150g fresh ricotta/goat cheese/feta cheese
- Salt & pepper
- Olive oil
Preheat oven to 220 C.
Cut your pumpkin, drizzle with 2 tbsp. olive oil, sprinkle with salt and spread onto a non-stick baking sheet in one layer.
Bake for 15 minutes until softened. Remove from oven, then turn down the oven temperature to 200 C.
In a bowl, whisk the eggs well with the milk and salt & pepper. Set aside. In a cast iron skillet over medium heat, cook the onions in some olive oil until soft and slightly caramelized, about 5-10min.
Add your roast pumpkin, spinach leaves and egg mixture. Add blobs of the cheese on top and transfer the whole skillet to your preheated oven.
Cook the frittata for 30-40min, until golden and puffed up.