1.Heat oil in a heavy based or non-stick frying pan (base measures 20cm, top measures 24cm); cook the pumpkin and onion over a medium heat, covered loosely and stirring occasionally, for about 15 minutes or until tender. Add garlic; cook until fragrant.
2.Lightly beat the eggs in a large jug or bowl; add milk, half the chives, salt and pepper; pour into pan over the pumpkin mixture. Drop spoonfuls of ricotta over the top, sprinkle with parmesan. Cook over low heat, uncovered, for about 5 minutes or until the edges are set.
3.Cover pan handle with foil; place pan under a preheated grill until lightly browned and just set. Sprinkle with remaining chives.
Not suitable to freeze. Pumpkin suitable to microwave.Note