Pumpkin, spinach and brie frittata

Method

• 1
  Preheat oven to 200C. Line a baking tray with baking paper.
• 2
  Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 mins or until tender.
• 3
  Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
• 4
  Preheat grill on medium. Heat the remaining oil in a 20cm non-stick, ovenproof frying pan over medium-low heat. Arrange the pumpkin, spinach and brie in layers in the pan. Pour over the egg mixture. Lift and tilt the pan to distribute the egg. Cook for 6 mins or until almost set.
• 5
  Continue cooking the frittata under the preheated grill for 5 mins or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.