Wet and wring out a piece of baking paper and cover the top, flat steaming tray.
Add all pesto ingredients to mixer bowl, blend for 20 sec/speed 5/MC on or until desired consistency is reached. Remove pesto from mixer bowl and set aside.
Without washing the bowl add eggs, cottage cheese and salt to mixer bowl. Blend 15 sec/speed 5/MC on. Pour onto prepared baking paper.
Give the mixing bowl a quick rinse, then add 400 g or 14.1 oz water to mixing bowl, insert simmering basket with pumpkin cubes. Set steaming tray in place and steam for 15 – 17 min/steaming temp/speed 3 or until done.
Serve frittata with pesto brushed over and sprinkled with pumpkin and rocket or baby spinach.
Nut free: Replace pine nuts with sunflower seeds. Super Skinny: Replace 3 of the eggs with egg whites and omit the olive oil.