Oven preheated to 180C (fan forced)
Peel and then dice the pumpkin into 1.5 cm cubed. Place onto a baking try and drizzle with olive oil. Toss the pumpkin gently to coat thoroughly with oil. Place in oven for 25mins or until roasted and softened.
Meanwhile, dice the chorizo into 1cm cubes. In a 20cm pan place in chorizo and put onto a medium heat (I start from cold as it renders out a lot of fat from the sausage, that then doesn’t end up in the frittata) toss every few minutes. When just starting to brown and crisp up, drain off fat.
While the chorizo is crisping, slice 1/4 of the zucchini as thinly as you can to create thin circles. Dice the remainder of the zucchini into 1cm cubes. Put the diced zucchini in with the chorizo once the fat has been drained and cook off for a few 4 minutes tossing frequently.
Then add the peas toss to combine and cook for a 3 minutes, tossing once.
Put eggs, cream and a pinch of salt and pepper into a bowl and whisk quickly and thoroughly to combine.
When pumpkin is ready, turn the heat to chorizo pan to low, add the pumpkin and the baby spinach and toss to get an even distribution of ingredients.
Pour over the cream mixture and shake gently to settle the mix evenly.
Scatter the crumbled goats cheese over the top. Top with the sliced zucchini (I like mine in a slightly over lapped semi circle on top), scatter the cherry tomatoes around.
Now if your pan is oven proof place it in the oven reduce heat to 160c (fan forced) and bake for 40mins or until risen and set in the center.
If you don’t have an oven proof pan leave on stove on low heat until the sides of the frittata have puffed and set and the center is slightly wobbly (about 30mins), then place under a grill on medium/high until the top is browned and set.