Roast pumpkin and spinach frittata

Preheat oven to moderate, 180°C. Lightly grease a 20 x 30cm slice pan. Line base and sides with baking paper.

Place pumpkin on a baking tray. Drizzle with half the oil. Toss well. Bake for 15-20 minutes, until tender.

Meanwhile, heat remaining oil in a frying pan on high. Sauté onion and garlic for 2-3 minutes, until tender. Stir in spinach and basil and cook until just wilted. Remove from heat. Arrange pumpkin and onion mixture over base of prepared slice pan.

In a large bowl, whisk together eggs, cream and cheese. Season to taste. Pour mixture over vegetables in pan.

Bake for 25-30 minutes until set. Serve warm or cold, cut into squares and topped with rocket.