Roast Pumpkin and Cannelini Frittata

This is quite possibly the tastiest frittata I have ever cooked. It contains no added salt and is suitable for babies 9mths+.

Roast Pumpkin and Cannelini Frittata

1 tbsp olive oil

1 onion, finely diced

800g Kent pumpkin, peeled, deseeded and sliced into 1cm thick segments

1 tsp ground cinnamon

400g can of cannelini beans, drained

1 tbsp finely chopped fresh rosemary

10 eggs, lightly beaten

1 cup grated mozzarella cheese

1. Spray a baking tray with oil and line with pumpkin slices. Sprinkle with cinnamon and roast, turning once until cooked and slightly caramelized.
2. Heat olive oil in a large flat fry pan. Cook onions, then turn off heat. Add rosemary and remove from pan.
3. Layer same pan with half the roast pumpkin, cannelini beans, onion, mozzarella and beaten egg. Repeat layers.
4. Bake in hot oven (180 degrees) for 45min - 1hr or until set in the middle.