Pumpkin and sage frittata with rye bread

Ingredients

For 1 serving

• Pumpkin250 g
• Eggs2
• Egg whites100 g
• Fresh sage3 g
• Grana Padano10 g
• Extra virgin olive oil2 teaspoons
• Rye bread50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Peel the squash, remove the seeds and fibres and cut it into small cubes, about 1 cm.
2. Heat the oil in a non-stick frying pan of about 20 cm over medium heat with the fresh sage leaves for a minute, add the squash, a pinch of salt and a splash of water, cover and cook for 12 minutes, stirring now and then, until tender and starting to brown.
3. Meanwhile beat the eggs, egg whites and grated Grana Padano with a pinch of salt and a grind of black pepper.
4. Pour the eggs over the squash, cover and cook over low heat for 7 minutes, until the edges are set and the centre almost firm; flip the frittata with a plate and cook for 2 more minutes, until golden.
5. Toast the rye bread for 1–2 minutes, until crisp, and serve it with the frittata in wedges.