Pumpkin, Sage and Guanciale Frittata

Recipe serves 6

Ingredients: 

- 150g guanciale, thickly diced

- 1 1/2 cups of pumpkin, cubed

- 2 onions, sliced

- 10g sage leaves, roughly chopped

- 5 eggs

- 1 cup of milk

- 100g feta, goat cheese or other crumbly cheese

Instructions: 

- Preheat the oven to 200C 

- On a baking tray, toss pumpkin with olive oil, salt and pepper. Roast in the oven for about 40 minutes until crispy and caramelised, flipping halfway. Set aside to cool. 

- Add guanciale to a pan and fry until crispy and golden. Drain and remove from the pan and set aside, leaving the fat in the pan.

- Add in the onions and cook until golden brown and caramelised. Towards the end, add in the sage and fry until fragrant. Add the guanciale back in and season with salt and pepper. Let cool.

- Whisk milk and eggs together in a large bowl and add in your onion mixture, pumpkin and feta. Season with salt and pepper if necessary.

- Oil a baking tray for the frittata and pour in your egg mixture. Place in an oven preheated to 200C for 20 minutes, or until just set. Remove and let cool before slicing. Top each slice with flaky salt and pepper.