Roasted Pumpkin and Caramelised Onion Frittata

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss pumpkin with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 15 minutes, until tender. When pumpkin has finished cooking, switch oven to high grill.
3. Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook onions with a good pinch of salt for 5–7 minutes, until soft. Add sugar, vinegar and water and cook a further 1–2 minutes, until caramelised. Remove pan from heat and set aside.
4. Whisk eggs, cream, feta and salt in a bowl, season with pepper and set aside. Roughly chop both measures of spinach; dice avocado 1–2cm; remove core and seeds from capsicum and thinly slice 0.5cm. Place avocado and capsicum in a large bowl with second measure of spinach and pumpkin seeds. Set aside.
5. Return pan with caramelised onions to low-medium heat, add roasted pumpkin and first measure of spinach and mix well to combine. Pour over egg mixture and gently shake pan to evenly distribute. Scatter over first measure of basil.
6. Cook for 8–10 minutes, until frittata is set around edges, but still a little runny in the centre. Transfer to oven and grill a further 4–5 minutes, until frittata is cooked through, puffed and golden. Dress salad with a drizzle of olive oil and balsamic vinegar (if using). Season with salt and pepper.
7. Cut roasted pumpkin and caramelised onion frittata into wedges. Divide between plates, serve green salad on the side and garnish with remaining basil leaves.