Lyndey Milan's individual pumpkin, leek and spinach frittata

Method

• Preheat oven to 190ºC (170ºC fan-forced). Brush 4 frying pans with 1 tablespoon of the oil. Line a baking tray with baking paper.
• Place pumpkin on the tray, season with salt and pepper, add 2 tablespoons oil and toss to coat. Bake for 20 minutes or until tender.
• Place a large frying pan over medium heat and add remaining tablespoon of oil. Gently cook the leek for 1–2 minutes, then add the garlic and cook until soft but not coloured. Divide evenly between individual pans. Top with spinach and pumpkin.
• Whisk eggs, cream, salt, pepper and half the cheese together in a jug. Pour over the vegetables. Top with remaining parmesan. Bake for 30–35 minutes or until set.
• Meanwhile, grill or fry the pancetta until crisp. Drain on kitchen towel. Top cooked frittata with shards of pancetta, if desired.

Lyndey’s Note: Non-vegetarians might prefer to line the frying pans with pancetta and then put the vegetables and egg mixture on top.