Pumpkin and sage frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Pumpkin120 g
• Fresh sage2 g
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Peel the pumpkin with a sturdy knife, remove the seeds and strings and cut it into dice of about 1 cm; wash and dry the sage leaves.
2. Heat the oil in a non-stick frying pan over medium heat, add the pumpkin and sage, cover and cook for 8 minutes, stirring now and then, until the pumpkin is tender and the sage crisp.
3. Meanwhile beat the eggs and egg white with the grated Grana and a pinch of salt.
4. Lower the heat, pour the eggs over the pumpkin and cook for 5 minutes, until the top is almost set; flip the frittata using a plate and cook for 1 more minute, until golden.
5. Serve with the wholemeal bread.