1 tbsp olive oil
1 small red onion, finely chopped
600g small pumpkin, peeled and cut into small cubes
handful sage leaves, roughly chopped
6 eggs, lightly beaten
100g Gruyère, grated
Serves - 2
Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the pumpkin and sage.
Fry over a medium high heat until soft and golden. This should take around 10 mins.
In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked pumkin mix.
Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.
Once the frittata is set, but still a little wobbly on top, flash it under the grill to set.
Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.
Recipe adapted from: Good Food