Pumpkin and Ricotta Frittata

Pumpkin and Ricotta Frittata

This looks beautifully colourful on the table, and is a light, fresh spring meal.

400 grams butternut pumpkin, cut into cubes

250 grams firm ricotta cheese, cut into pieces

4 rashers lean bacon (optional)

4 spring onions, finely sliced

2 eggs

1 cup milk

½ cup parmesan cheese

¼ cup breadcrumbs

Pinch of nutmeg

Salt and pepper to taste

Pre-heat the oven to 200°C

Steam the pumpkin pieces until just tender, but not entirely cooked.

Grease a pie dish or flan and line with baking paper and then line with the rashers of bacon. Place the cubes of pumpkin in the base of the flan and surround with the ricotta.

Sprinkle over the spring onions, salt, pepper and nutmeg.

Whisk together the eggs and milk and pour over the pumpkin and ricotta.  Sprinkle the top of the frittata with the parmesan and breadcrumbs and bake in a hot oven for 25 minutes or until golden on top.

Serve with a light salad.