Pumpkin frittata with spring onions

Method

Step 1.
Coarsely grate the butternut pumpkin into the centre of a clean tea towel. Gather up the edges and squeeze to remove any excess moisture.

Step 2.
Heat 2 tbsp oil in a large saute pan. Fry the grated pumpkin and half the spring onions over a medium heat for 10 minutes or until the squash has softened. Add the cumin, paprika, chilli flakes and a big pinch of salt and fry for a further 4 minutes.

Step 3.
Lightly beat the eggs in a jug with a pinch of salt, then beat in the cooked squash and three-quarters of the cheese. Preheat the grill to medium.

Step 4.
Heat the rest of the oil in a frittata pan or a small oven-proof non-stick frying pan. Scrape the frittata mixture into the pan and level the top. Cook over a medium-low heat on the hob until the egg starts to set around the outside.

Step 5.
Put the pan under the grill and cook until the top has set and the squash has started to brown at the edges.

Step 6.
The frittata can be served warm or be left to cool completely before chilling and packing in a lunch box. Cut into portions and garnish with the rest of the spring onions, the rest of the gruyere and the parsley.

Serves 4.