Preheat oven to 200°C (400°F)

• PREPARE THE CAKE PAN

  - Grease a deep 23 cm round cake pan with oil, line the base with baking paper and coat the paper with a little oil.

  - Cover the inner sides and base of cake pan with grated parmesan cheese by rolling the cheese up and around the sides first, and then shaking the excess evenly over the base. Put aside
• PREPARE THE VEGETABLE FILLING

  - In a large bowl toss the cubed butternut pumpkin in 1 tablespoon of olive oil. Place on a lined baking tray.

  - Combine the capsicum, spring onions, bacon and garlic together in a bowl, and mix with the remaining 1 tablespoon of oil. Transfer to another lined baking tray.

  - Place pumpkin tray in the oven for 15 minutes, then add the capsicum, onion, bacon and garlic tray to the oven and continue to cook both trays for another 15 minutes. The pumpkin should be lightly browned if not, continue to bake for another 5 -10 minutes until it does. You may have to remove the other tray if it looks like the spring onions are starting to burn.
• PREPARE THE EGG MIXTURE

  - In a large jug whisk together the eggs, cornflour, cream, freshly ground black pepper (to taste), and the grated parmesan cheese. Put aside.
• FILLING THE PREPARED CAKE TIN

  - In a large bowl mix the hot vegetables together. Spoon vegetables into the prepared cake pan. Use the back of a spoon to level the top.

  - Pour the prepared egg mixture over the hot vegetables.

  - Sprinkle the cubed feta cheese over the top of the mixture, pressing down lightly.

  - Place in hot oven and bake uncovered for 45-50 minutes, or until the frittata sets. You can check if it is  cooked by inserting a skewer into the centre. If it comes out clean it’s cooked.

  - Remove from the oven and allow the frittata to stand in the tin for 10 minutes before carefully turning out onto a large serving plate.