Pumpkin & Sage Frittata

This recipe came from British chef Brian Glover's Cooking with Pumpkins and Squash. It's a sophisticated recipe, but not difficult to make and I loved the results.

Pumpkin & Sage Frittata
Serves 4 or cuts into 24-30 pieces for an appetizer

1/4 cup olive oil
2 large sweet onions, halved and thinly sliced
1/4 tsp dried hot pepper flakes
2 garlic cloves, peeled and halved
1 1/2 lbs diced pumpkin
1 tbsp finely shreddded sage leaves
8 large eggs
2-3 tbsp chopped flatleaf parsley
1 tbsp butter
5 oz firm goat cheese, cubed (I used feta.)
sea salt and freshly ground pepper

In a medium-large skillet with a lid, heat the oil over medium heat. Add the onions and two good pinches of salt. Stir then cover and reduce the heat to low. Cook very gently, stirring occasionally, until the onions are meltingly soft and golden yellow, about 20 minutes.

Raise the heat slightly and add the hot pepper flakes, garlic and pumpkin. Stir to cover in the oily onions and cook gently, stirring frequently, until the pumpkin is just tender, about 10 minutes. Discard the garlic. Saute the pumpkin a little more until it starts to brown, then stir in the sage and cook for a few more minutes. Let it cool slightly.

In a bowl, whisk the eggs and beat in the parsley, then stir in the cooked squash and onions. Season with a little salt and pepper. Put the skillet back over medium heat and preheat the broiler to medium. Add the butter to the skillet, and as it foams, pour in the egg and squash mixture and use a spatula to level it. Scatter the goat cheese evenly over the top. Cook for about 5-6 minutes until the underside is golden brown and set. Put the frittata under the preheated broiler and cook until it is evenly browned, slightly puffed up and the egg is fully set. Serve warm or at room temperature.