Roast Pumpkin Feta Frittata

Name: Roast Pumpkin Feta Frittata
Ingredients: Oil for bushing inside of cake pan; 20 grams parmesan cheese; 600 grams butternut pumpkin (cut into 1 cm cubes); 1 tablespoon olive oil; 200 grams red capsicum (cut into small cubes); 6 spring onions (finely sliced); 280 grams lean bacon (coarsely chopped); 1 garlic clove (crushed and chopped finely); 6 large eggs; 2 teaspoons cornflour; ½ cup fresh cream; Freshly ground black pepper; 20 grams parmesan cheese (grated); 100 grams feta cheese cut into very fine cubes (for top of frittata)