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, remove and turn oven to high grill.
3. Heat a drizzle of oil in a medium, oven-proof fry-pan on mediumhigh heat. Cook onions with a good pinch of salt for 5-7 minutes, until soft. Add sugar, vinegar and water and cook for a further 1-2 minutes, until caramelised. Remove pan from heat and set aside.
4. In a medium bowl, whisk eggs, cream, feta and salt in a medium bowl, season with pepper and set aside. Roughly chop both measures of spinach (keep separate); dice avocado 1-2cm; remove core and seeds from capsicum and thinly slice 0.5cm. Place second measure of spinach, avocado and capsicum in a large bowl and 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 for 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 frittata between plates and serve green salad on the side. Garnish with remaining basil leaves.