Baked pumpkin and sage frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites60 g
• Pumpkin150 g
• Fresh sage2 g
• Extra virgin olive oil1 teaspoon
• Nutmegto taste
• Rice cakes2
• Saltto taste

Contains: eggs

In season: September – December

Method

1. Preheat the oven to 190 °C (conventional).
2. Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 1 cm.
3. Heat the oil in a frying pan over medium heat with the fresh sage, add the pumpkin, a pinch of salt and a spoonful of water, cover and cook for 10 minutes, until the pumpkin is tender but still whole.
4. Meanwhile beat the eggs and egg whites with salt and a grating of nutmeg.
5. Transfer the pumpkin and sage to a small baking dish, pour the eggs over and bake for 15 minutes, until the frittata is set in the centre and golden on top.
6. Let it cool for a few minutes, cut it into squares and serve with the rice cakes.