Roast Pumpkin Frittata

• 500g pumpkin, peeled and thinly sliced
• 1 tablespoon olive oil
• 150g baby spinach leaves
• 2 cloves garlic, crushed
• 1/2 cup semi-dried tomatoes Safeway 1 lb For $1.29 thru 02/09
• 1/2 cup basil leaves, roughly chopped
• 1/3 cup pitted Kalamata olives, roughly chopped
• 125g block PHILADELPHIA Cream Cheese, softened
• 150ml cream
• 6 eggs
• salt & pepper
• 1/4 cup KRAFT* Grated Parmesan Cheese

1. Steam or microwave pumpkin until tender.
2. Heat oil in a frying pan and cook spinach and garlic for 1-2 minutes over medium heat, until spinach starts to wilt, remove from pan.
3. Combine the tomatoes, basil and olives.
4. Layer half of the pumpkin over the base of a 26cm deep non-stick frying pan.
5. Top with half of the tomato and spinach mixtures.
6. Repeat layering process.
7. Whisk together the Philly*, cream, eggs and seasonings until smooth.
8. Pour over the vegetables and cook for 10-15 minutes over a low heat, until almost cooked through.
9. Sprinkle with cheese and place under a hot grill for 5 minutes until puffy and golden.
10. Serve hot or cold with a crisp salad.

olive oil, baby spinach leaves, garlic, semidried tomatoes, basil, olives, cream cheese, cream, eggs, salt, parmesan cheese

Taken from www.kraftrecipes.com/recipes/roast-pumpkin-frittata-104003.aspx (may not work)