680g/1lb 8oz pumpkin, peeled, very thinly sliced
1 tbsp garlic infused oil
5cm/2in fresh root ginger, peeled and finely grated
1 tsp ground cumin
2 tsp smoked paprika
½ tsp ground chili
1 tbsp olive oil
½ tsp sea salt flakes
8 free-range eggs, beaten
160g/5¾oz feta, crumbled
freshly ground black pepper
Serves - 4
Preheat the oven to 200C/180C Fan/Gas 6. Tip the pumpkin into a roasting tin.
Add the garlic infused oil, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes.
Stir the pumpkin, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle.
Cut the frittata into squares and serve with salad.
Recipe adapted from: Good Food