Pumpkin, chorizo and black-eye bean frittata

Instructions

1 Preheat oven to 180°C. Line a 26cm x 16cm slice pan with baking paper, extending paper at the long sides for handles. Combine the pumpkin, spinach and the beans in prepared pan. Sprinkle the vegetables with cumin and coriander.

2 Whisk eggs, egg whites, cream and half of the cheese in a large jug. Pour the egg mixture over the vegetables in pan. Top with chorizo, the remaining cheese and pumpkin seeds. Season with cracked black pepper. Bake for 30 minutes, or until just set at the centre. Cool slightly.

3 Slice the frittata into squares and serve with salad leaves. Refrigerate leftover frittata to enjoy for lunch the next day.