Squash and Sage Frittata

Recipe makes 1 frittata (serves 4)

Ingredients:

- 5 eggs

- 1 cup of milk

- 1 cup of pumpkin, cubed

- 3 shallots, sliced

- 20g sage leaves

- 100g feta cheese

- 1/2 cup Gruyère

- To serve: za’atar

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, tossing halfway. Set aside.

- Add oil to a pan on medium heat and add in your shallots. Caramelise until the shallots turn golden brown, and season with salt and pepper. Set aside in a small bowl.

- Add olive oil to another pan and heat until simmering. Add in sage leaves in a single layer and fry until crispy, for about 30 seconds. Remove and drain on a paper towel.

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

- Oil a baking tray for the frittata and pour in your egg mixture. Top with the crispy sage and Gruyère. Place in the preheated oven for 20-30 minutes, or until just set. Remove and let cool before slicing into four slices. Top each slice with flaky salt and za’atar before serving.