Pumpkin frittata with gorgonzola

Serves four

• 0 Olive oil
• 1 small onion
• 300g roasted pumpkin
• 1 handful parsley leaves
• 0 freshly ground black pepper
• 4 eggs
• 200g gorgonzola

Step 1
Each of these snacks is designed to serve four, so if you need to make a larger batch, just multiply the quantities.

Step 2
Heat a touch of olive oil in a large frying pan, and gently sweat the onion until soft; you don't want it to take on any colour.

Step 3
Once soft, stir in the cooked diced pumpkin and parsley, season to taste and mix well.

Step 4
Whisk the eggs, pour them over the contents of the pan and stir gently, to combine.

Step 5
Cook over a low heat, until it's almost cooked through from the bottom up – about 15 minutes – then place the pan under a hot grill, to flash the top.

Step 6
Turn out the frittata on to a board, cut into neat squares and top each with a small chunk of gorgonzola.

Step 7
Serve while still warm.