½ small pumpkin, peeled & sliced into wedges
2 tbsp of Rockburn Vineflower honey
2 onions, peeled & halved
Salt & pepper
100 grams cream cheese
2 tbsp cream
1 tbsp butter
2 large handfuls of spinach, washed and sliced
2 handfuls of rocket & flatleaf parsley
½ nashi pear
Preheat oven to 180 degrees.
Take a baking tray and line it with baking paper. Place the sliced onions and pumpkin on the tray and drizzle with the honey, 1 tbsp of olive oil and season generously with salt and pepper. If you find your honey isn't drizzling, warm it in the microwave for 10 seconds. Bake for 35-45 mins until roasted well.
Whisk eggs, cream and a pinch of salt and pepper and set aside.
Slice your nashi pear into matchsticks and toss with the greens, set aside.
When the pumpkin and onions are cooked, you are ready to make the frittata.
Switch the oven to grill and place an oven proof pan on the hob on a medium heat.
Add a teaspoon of olive oil and a tablespoon of butter to the pan and sauté the spinach.
Add the onions and ¾ of the pumpkin slices to the pan, pour over the egg mix and dot around spoonful's of cream cheese.
Cook for around 2 minutes on the hob then place under the grill to finish cooking the eggs.
Once cooked, take out of the oven, dress your salad with a small drizzle of olive oil, salt and pepper, a squeeze of lemon juice, and place on top of your frittata.
Serve with bread and a glass of Rockburn Pinot Gris. Enjoy!