Pumpkin, zucchini & feta frittata

Ingredients (serves 4):

• 1 tablespoon olive oil
• 500g butternut pumpkin, peeled, deseeded, cut into 1cm cubes
• 2 green zucchini (baby marrow), coarsely chopped
• 6 eggs, lightly whisked
• 125ml (3/4 cup) thickened cream
• 200g feta, crumbled
• 1/4 cup finely shredded fresh basil leaves
• Salt & freshly ground black pepper
• Mixed salad leaves, to serve

Method:

1. Preheat grill on high.
2. Heat the oil in a 25cm-diameter (base measurement) non-stick frying pan over high heat. Add the pumpkin and cook, stirring, for 5 minutes or until golden brown and tender.
3. Add the zucchini and cook, stirring, for 2 minutes or until tender.
4. Meanwhile, whisk the egg and cream together in a medium bowl.
5. Add the feta and basil, and season with salt and pepper.
6. Pour the egg mixture evenly over the pumpkin mixture. Reduce heat to low and cook for 7-8 minutes or until frittata is set around the edge but still runny in the centre.
7. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.
8. Cut the frittata into wedges and serve immediately with mixed salad leaves, if desired.