Everything is better in a frittata, especially winter squash and blue cheese.
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided20g unsalted butterPreheat oven to 200°C . Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12–15 minutes or until golden.
Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine. Heat a 22cm ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8–10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.
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