Step 1: Heat olive oil in a cast-iron skillet. Peel and cut the pumpkin into cubes, and sauté until half-cooked. If you are using a fresh pumpkin that cooks fast, then you can omit this step.

Step 2: Cut asparagus and salmon fillet into small pieces. Grate cheese or crumble feta. Whisk eggs with Greek Yogurt, add salt, and your favorite spices.

Step 3: In your cast iron skillet or any deep oven-safe dish, add pumpkin, pieces of asparagus and salmon, you can also add cooked chickpeas or green peas. Pour over with egg mixture.

Step 4: Preheat the oven to 350 degrees F. Bake frittata for about 15-20 minutes, then sprinkle with cheese and continue baking for additional 5 minutes until it has golden brown crust.

Step 5: Serve hot with fresh parsley or microgreens.