Pumpkin, Olive and Capsicum Frittata

Method

1. Place pumpkin in a microwave safe dish with a little water, and cook for 3-5 minutes, or until pumpkin is nearly cooked. Remove from the microwave and drain any excess water.
2. Lightly drizzle a hot medium sized frying pan with garlic infused extra virgin olive oil. Add capsicum, olives and pumpkin and sauté for 2 minutes and then add the fresh herbs.
3. Reduce the heat to medium.
4. In a separate bowl whisk eggs and lactose free milk together. Add Parmesan cheese and season with salt and pepper if desired.
5. Pour egg mix over vegetables and gently mix ingredients together. Cook on a low-medium heat for 3-4 minutes.
6. Heat oven grill to medium and place frying pan under the grill. Cook the frittata for a further 7-10 minutes, or until cooked through.
7. Allow to rest for a few minutes and then serve.