Roast Pumpkin, Chorizo, Feta & Rosemary Frittata

g/1 ½ pounds pumpkin (including seeds & skin)

light or medium olive oil

black, cracked pepper

small or ½ medium-sized onion

medium or 2 small cloves garlic

medium, 3 small or 1 large chorizo sausage/s (either raw or cured)

g/1 ¾ oz cheddar cheese (¾ cup when grated)

g/4 ½ ounces feta

fresh parsley (2 tablespoons when chopped)

sprig fresh rosemary (1 tablespoon when chopped)

salt

medium-sized eggs

full cream

Optional - 1 tablespoon sweet chilli sauce