Ingredients (4 Servings)
800g butternut pumpkin, peeled, seeded, cut into 2cm cubes
2 tablespoons olive oil
½ cup (125ml) Thickened Cream
120g baby spinach leaves, finely shredded
200g brie, thinly sliced
120g baby rocket leaves
Preheat oven to 200C. Line a baking tray with baking paper.
Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 mins or until tender.
Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
Preheat grill on medium. Heat the remaining oil in a 20cm non-stick, ovenproof frying pan over medium-low heat. Arrange the pumpkin, spinach and brie in layers in the pan. Pour over the egg mixture. Lift and tilt the pan to distribute the egg. Cook for 6 mins or until almost set.
Continue cooking the frittata under the preheated grill for 5 mins or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.