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Preheat oven to 180 degrees
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Take a baking tray and line with baking paper. Place the sliced onions and pumpkin on the tray and drizzle with the honey, 1 tablespoon 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.
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Bake for 35-45 mins until roasted well
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While they are cooking, get your other elements ready.
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Whisk eggs, cream and a pinch of salt and pepper and set aside.
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Slice your nashi into matchsticks and toss with the greens, set aside.
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When the pumpkin and onions are cooked, you are ready to make the frittata.
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Switch the oven to grill and place an oven proof pan on the hob on a medium heat.
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Add a teaspoon of olive oil and a tablespoon of butter to the pan and saute the spinach.
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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.
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Cook for around 2 minutes on the hob then place under the grill to finish cooking the eggs.
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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
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Serve with bread and a glass of Rockburn Pinot Gris