This looks interesting. It's from Low-Fat Baking by Linda Fraser.

Pumpkin and Ham Frittata
Servings: 4

2 Tablspoons sunflower oil
1 large onion, chopped
1 lb (3 cups) pumpkin, chopped into bite-size pieces
scant 1 cup chicken stock
4 oz. (2/3 cup) chopped smoked ham
6 eggs
2 teaspoons chopped fresh marjoram
salt and freshly ground black pepper

Preheat the oven to 375 degrees F and oil a large, shallow ovenproof dish.

Heat the oil in a large frying pan and saute the onion for 3-4 minutes until softened.

Add the pumpkin and saute over brisk heat for 3-4 minutes, stirring frequently.

Stir in the stock, cover and simmer over gentle heat for 5-6 minutes, until the pumpkin is slightly tender.

Add the ham. Pour the mixture into the prepared dish.

Beat the eggs with the marjoram and salt and pepper to taste.

Pour into the dish and then bake for 20-25 minutes, until the frittata is firm and lightly golden.