Bacon Frittata with Pumpkin Feta Salad and Red Onion Cherry Jam

Steps

1. Preheat oven to 220oC. Line an oven tray with baking paper. Set aside a large, oven proof fry-pan. Toss pumpkin with honey and a drizzle of olive oil on prepared tray and season. Bake for about 15 minutes, until tender. When pumpkin has 5 minutes cook time remaining, add feta and walnuts and cook for about 3 minutes until walnuts start to brown.
2. While pumpkin cooks, dice bacon 1cm; thinly slice onion; cut broccoli into small florets. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat and cook onion, bacon and broccoli for 2–3 minutes, until bacon is lightly caramelised.
3. While bacon cooks, whisk together eggs, sour cream, milk and salt in a large bowl and set aside. Roughly chop semi-dried tomatoes and spinach.
4. Reduce heat to low, add semi-dried tomatoes and spinach to the pan (or preheated dish) and pour egg mix evenly over top. Sprinkle over cheese and bake on middle rack of oven for about 15 minutes, until cheese is golden and frittata is cooked through.
5. Remove pumpkin from oven, gently toss through rocket and season to taste.
6. To serve, cut bacon frittata into wedges and divide between plates, top with pumpkin feta salad and a dollop of red onion and cherry jam.