Oven baked roasted pumpkin frittata, topped with caramelised onion

What you will need:

• 2 tablespoons olive oil, coconut oil or ghee
• 1 red onion, sliced
• 500g jap pumpkin, diced
• 2 green zucchini, grated
• 12 eggs
• 1 cup thickened cream, lactose free cream or dairy free milk
• 100g feta or vegan macadamia feta
• 1⁄4 bunch of parsley, cut finely
• Salt & pepper
• 2 tbsp of balsamic vinegar
• 1 large baking tray

Method:

1. Preheat oven to 180 degrees and line a baking tray with parchment paper.
2. Add sliced pumpkin to the baking tray and lightly toss in 1 tbsp of olive oil, ghee or coconut oil. Roast for 25 mins and toss half way through.
3. Add sliced red onion, a tsp of oil and balsamic vinegar to a fry pan and cook on a medium heat. Saute the onions and cook down vinegar until it caramelises, this should take about 10-15 mins.
4. Add eggs, zucchini, cream of your choice, parsley, salt and pepper to a large mixing bowl. Make sure the eggs are whisked well.
5. Oil 1 large baking dish with remaining oil. You can line the tray with parchment paper to make it easier to clean at the end.
6. Add egg mix to lined baking dish.
7. Once the pumpkin is cooked sprinkle in to baking dish, top with crumbled feta and caramelised onion.
8. Cook for 35-40 mins.
9. Serve with side steamed broccolini, avocado and squeeze of fresh lemon juice.