This was a bit of an experiment, and it actually turned out really well. The yoghurt adds a nice edge, and I love the paprika, which goes really well with the sweetness of the onion and the pumpkin.
Ingredients (measures are approximate)
400g ripe pumpkin, cut into thin slices
1 onion, sliced finely
1 dessertspoon balsamic vinegar
1 teaspoon brown sugar
100g mushrooms, sliced (optional)
2 overripe tomatoes, chopped (optional)
100g ham, finely sliced
6 eggs
1/2 cup grated cheese
1 dessertspoon plain natural yoghurt
1 heaped teaspoon smoked paprika
Salt and pepper
Sturdy, non-stick frying pan
Cook pumpkin until just soft (I use the microwave).
Heat a small amount of oil in frying pan on a medium heat. Saute onion until softened. Reduce heat to low, add balsamic vinegar and brown sugar. Cook gently over low heat for approx 10 minutes, until onion is very soft and caramelised.
Fry mushrooms over medium heat until softened. Add tomatoes, continue to cook until tomatoes have softened. Mix ham in with onion, mushroom and tomatoes, remove from pan.
Beat eggs in a medium sized bowl. Add cheese, yoghurt, paprika, season with salt and pepper.
Wipe out frying pan. On low heat, spray with Spray 'n' Cook (or use a small amount of oil). Spread onion mix over base of pan, then cover with pumpkin pieces. Tip egg mix over the top, making sure it goes into all the gaps, covering the base of the pan.
Cook over low heat until set around the edges (middle will still be slightly runny) - should take no more than aobut 10 minutes. Turn grill to high, finish frittata under grill (approx 5 minutes) until middle is cooked.
