Ingredients

• 8 whole eggs
• 1 piece of pumpkin approx. 400g - 15oz
• Half a red onion
• 1 clove of garlic
• 1 packed cup of baby spinach leaves
• ¼ cup grated Parmesan
• 200g - 7oz white button mushrooms
• 2 tbs pinenuts
• 1 slice of Greek feta cheese
• 2-3 sprigs of thyme (or a few shakes of dry thyme)
• Olive oil
• Salt & pepper

Steps

• Step 1

  Seed, peel and cut up the pumpkin in pieces of approx 1½ inch.

• Step 2

  Place pumpkin in a baking tray and coat with olive oil and add fresh thyme leaves.

• Step 3

  Mix well and bake for 25 minutes at 180ºC – 350ºF (should be soft and slightly caramelises)

• Step 4

  Crack eight eggs in a mixing bowl, add the Parmesan cheese (keep some for later) salt and pepper and whisk well. Set aside.

• Step 5

  Chop the mushrooms.

• Step 6

  Finely chop the onion.

• Step 7

  Place an oven proof nonstick frying pan on high heat with a little olive oil.

• Step 8

  Add the mushrooms to the hot oil and fry until slightly brown. (do this 10 minutes prior to pumpkin been cooked)

• Step 9

  Turn down the heat to low, add the chopped onion, crushed garlic and pinenuts.

• Step 10

  Add the spinach leaves.

• Step 11

  Add the cooked pumpkin pieces (distribute them evenly in the pan)

• Step 12

  Pour in the egg mixture, slightly lifting the cooked egg from the bottom and shaking the pan a little to ensure all the vegetables are in the egg mixture.

• Step 13

  Crumble some feta cheese.

• Step 14

  Grate or add the remainder of Parmesan.

• Step 15

  Place pan in oven and bake for 15 minutes at 180ºC or 350ºF

• Step 16

  Slide straight out from pan.

Little Tips

You can cook it all the way through, or serve it a little runny, it's a matter of taste but both are correct.
Serve with a dressed rocket salad.