Salmon and Pumpkin Frittata

This is an economical way of feeding the family more fish. One fresh salmon fillet goes a long way in a dish like this. And if you don't have fresh salmon, tinned salmon can also be used, making this a delicious and nutritious dinner that can be whipped up with pantry staples.
Suitable for 7-9mths+  (using fresh salmon for its lower salt content)

Salmon and Pumpkin Frittata

1 tbsp olive oil

1 onion, finely diced

1 tbsp finely chopped fresh rosemary

800g Kent pumpkin, peeled, sliced into 1cm thick slices, and roasted

10 eggs, lightly beaten

250g fresh salmon, cut into bite size squares

1 cup grated mozzarella cheese

400g can cannelini beans (optional)

1. Heat oil in large round frying pan. Saute onion, add rosemarym then remove from heat.
2. Layer half the roast pumpkin slices into the pan. Top with half the cannelini beans, all the salmon, and half the mozzarella
3. Pour in some egg mix.
4. Top with remaining pumpkin as a layer. Sprinkle over remaining cannelini beans.
5. Pour in remaining egg mix.
6. Top with remaining mozzarella
7. Place fry pan in oven and bake frittata at 180 degrees for 40-60min or until golden and just set in the middle.