Frittata with pumpkin and goat cheese

Boil the carrot, leek and pumpkin for about 5 minutes. In the meantime, heat the oil and fry the zucchini and onion in glass for 3 minutes.

Pour the cooked vegetables, drain, add to the pan and fry for 3 minutes at a high setting. Add the egg, crumble the goat's cheese and fry the frittata for 5 minutes.

In the meantime, heat the oven grill. Put the ovenproof pan with the frittata for about 5 minutes under the grill to gratin, or turn the frittata into the pan and bake for 5 minutes. Sprinkle with the parsley.