Pumpkin, leek and pecorino frittata

Ingredients

For 1 serving

• Eggs2
• Pumpkin100 g
• Leek40 g
• Pecorino10 g
• Rye bread30 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into roughly 1 cm dice. Trim the tough green part and the root from the leek, wash it well between the layers and slice it into thin rounds.
2. Heat the oil in a small non-stick pan over medium heat, add the pumpkin and leek, a pinch of salt and a splash of water.
3. Cover and braise for 10 minutes over medium-low heat, stirring now and then, until the pumpkin is tender and the leek soft and translucent.
4. Meanwhile, beat the eggs with the grated pecorino and black pepper; you need little salt as the pecorino is salty.
5. Pour the eggs over the vegetables, cover and cook over low heat for 5 minutes, until the top is almost set; flip the frittata using the lid and cook for 1–2 more minutes, until golden.
6. Meanwhile, toast the rye bread and serve it with the frittata.