Pumpkin Frittata With Arugula Salad - cooking recipe

Ingredients

1 1/2 lbs pumpkin, peeled, seeded and chopped
3 tbsp vegetable or olive oil
2 None onions, thinly sliced
2 cloves garlic, thinly sliced
1 dozen eggs, at room temperature
2 tsp sweet paprika
1/4 cup chopped parsley
1 cup grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tbsp sliced almonds
2 tbsp currants
1 tbsp honey
2 tbsp lemon juice
4 oz baby arugula leaves
8 None large pitted green olives, coarsely chopped

Preparation

Preheat the oven to 350\u00b0F. Grease a 10-inch deep dish pie plate. Place pumpkin and 1 tbsp of the oil in prepared dish; toss to coat. Season. Bake 30 mins or until golden and just soft. Mash pumpkin and set aside.
Meanwhile, heat 1 tbsp of the remaining oil in a small skillet on medium heat. Add onion and garlic; cook and stir 5 mins or until golden and soft.
Whisk eggs, paprika and parsley in a large bowl. Season. Stir in mozzarella cheese and onion mixture. Pour over pumpkin in dish. Sprinkle with Parmesan cheese. Bake 20 mins or until frittata is puffed, golden and cooked. Let stand 5 mins.
For the arugula salad, heat remaining 1 tbsp oil in the skillet on medium-low heat. Add almonds and currants; cook and stir 1 min or until golden. Remove from heat. Cool slightly. Stir honey and juice into the skillet; stir to combine. Season. Place arugula, olives and almond mixture in a bowl; toss to combine. Serve salad over the frittata.