Preheat your oven to 200°C (400°F). Line a baking pan with parchment paper and lightly grease with avocado oil.

Spread the cubed kabocha squash and chopped onion across the pan in a single layer. Lightly spray with avocado oil and sprinkle with salt. Roast for 35 minutes, until the squash is tender and lightly golden at the edges this is where the flavour really starts to build.

While the squash roasts, add the cottage cheese to a blender and blend until completely smooth. This step is what gives the finished frittata its soft, creamy texture, so don't rush it.

In a large bowl, whisk together the eggs and egg whites until well combined. Stir in the blended cottage cheese along with your seasonings, mixing until smooth. Fold in half of the grated parmigiano reggiano.

Lightly grease a baking dish with avocado oil. Add the roasted kabocha squash and onion to the dish, then pour the egg mixture over the top. Gently stir to combine, letting the squash settle evenly throughout.

Reduce the oven temperature to 190°C (375°F) and bake for 35 minutes, until the frittata is set and just turning golden on top.

Sprinkle the remaining parmigiano reggiano over the top. Cut into portions and serve warm or cold.