Roasted Pumpkin Frittata with Black Truffle Oil

Frittata, in Italy, is usually a Sunday dinner kinda thing that uses up all the leftovers from the week. But I love it as an easy appetizer for parties. So, for the Pair of Pumpkins baby shower yesterday, I whipped up a roasted pumpkin frittata. I started with some savory roasted pumpkin slices and the baby Spring onions from my High Ground Organics CSA box last week.

Butter your baking dish and lay in your veggies. Top with eggs beaten with milk. And bake in a 350 degree oven until the center is firm, usually about an hour.

To serve: slice, top with chopped herbs (I used a combination of mint, cilantro, and parsley), freshly ground sea salt and pepper. And for a truly lavish appetizer, drizzle a little bit of black truffle oil over the entire tray.

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