Roast the pumpkin with a good amount of olive oil with the sage, garlic pieces, sea salt & pepper until golden.
Beat the egg with the cream and some salt & pepper
Heat up a large frying pan with some oil, swirl the oil right around the pan then pour a thin stream of egg mix and swirl around the pan (this creates a base).
Place in the roasted pumpkin, sage, pop out the garlic from its skin and place that in, sprinkle some blue cheese around and top with basil leaves.
Pour the rest of the egg mix in so that it nearly reaches the top
Sprinkle over some grated Parmesan cheese and bake for 20-30 minutes in a medium – hot oven 160-180 degrees Celsius.
Take out of the oven when it has set.
Serve with a rocket & pear salad
Extra special if you can drizzle some Truffle oil over the frittata once it is cooked and still hot!
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