Pumpkin, Spinach and Brie Frittata
800g pumpkin cut into small cubes
2 tablespoons olive oil
½ cup Cream
120g baby spinach leaves finely shredded
200g brie sliced thinly
120g baby rocket leaves
Preheat oven to 200C.
Line a baking tray with baking paper.
Put the cubed pumpkin on the tray and drizzle with half the oil.
Salt and pepper to taste and bake for 20 mins or until soft enough.
Beat/whisk the eggs and cream together until well combined and add some salt and pepper to taste.
Preheat grill on medium.
Heat the left over oil in a 20cm non-stick pan over medium-low heat.
Place the pumpkin, spinach and brie in layers in the pan and pour the egg mixture over. Make sure the egg mixture goes into all the little gaps. Cook for 6 mins or until almost set.
Carry on cooking the frittata under the preheated grill for 5 mins or until just set.
Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.