Egg white omelette with pumpkin and sage

Ingredients

For 1 serving

• Egg whites150 g
• Pumpkin100 g
• Fresh sageto taste
• Grana Padano10 g
• Rye bread40 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and grate it on the coarse side of a grater.
2. Heat the oil in a non-stick pan over medium heat with 3–4 sage leaves for 1 minute, until they sizzle; add the pumpkin and a pinch of salt and cook for 6 minutes, stirring, until soft and lightly golden. Spread it over the base.
3. Meanwhile, beat the egg whites with the grated Grana Padano and a pinch of salt, until just frothy.
4. Pour the egg whites over the pumpkin, turn the heat to medium-low, cover and cook for 4 minutes, until set on top too.
5. Meanwhile, toast the rye bread. Fold the omelette in half with a spatula and serve with the bread.