Kale, pumpkin and feta frittata with pesto

Instructions

1 Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin and carrots on prepared tray. Drizzle with half of the oil, season with pepper. Bake for 20 minutes.

2 In a medium cast-iron or ovenproof frying pan, heat 2 teaspoons of the remaining oil over medium. Sauté the garlic and kale for 5 minutes. Remove pan from heat.

3 Season whisked eggs and milk well with black pepper, to taste. Put cooked pumpkin slices in pan with kale, reserving the carrots. Add egg mixture to the pan. Scatter with two-thirds of the feta. Transfer to oven and bake for 20 minutes.

4 Meanwhile, in a small bowl, combine pesto and remaining oil. Top frittata with cooked carrots, pesto mixture, basil and remaining feta. Slice and divide among plates with dressed salad leaves.