1.Place pumpkin on a large microwave-safe plate. Cover with plastic food wrap. Microwave on High (100%) 7 minutes or until just tender. Drain. Cool slightly.
2.In a 22cm (base measurement) ovenproof frying pan, heat oil over high. Add bacon and onion; cook and stir 2 minutes or until softened. Add spinach; cook and stir 30 seconds or until spinach wilts. Add pumpkin and rosemary; stir to combine.
3.Preheat an oven-grill to high. Whisk eggs, milk and half the parmesan in a jug. Pour egg mixture over pumpkin mixture; reduce heat to moderate. Cook 5 minutes or until base is golden.
4.Sprinkle remaining parmesan over frittata. Place under grill; cook 2 minutes or until just set at centre. Cut into wedges. Serve with bread and salad.
Vegetarian: Omit bacon. Top frittata with 200g crumbled fresh ricotta before grilling.Note