Spaghetti squash and parmesan frittata with bread

Ingredients

For 1 serving

• Spaghetti squash250 g
• Eggs2
• Egg whites2
• Parmigiano Reggiano15 g
• Parsley5 g
• Bread50 g
• Mixed salad greens60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – November

Method

1. Preheat the oven to 200 °C (conventional). Cut the spaghetti squash in half lengthways, scoop out the seeds with a spoon and place it cut side down in a baking tin.
2. Bake at 200 °C for 35 minutes, until the flesh pulls away easily into strands with a fork. Let it cool for a few minutes and scrape out the strands.
3. Beat the eggs and egg whites with the grated Parmigiano Reggiano, chopped parsley, salt and pepper and stir in the squash strands.
4. Heat half the oil in a non-stick frying pan over medium-low heat, pour in the mixture, cover and cook for 7 minutes, until the top is almost set.
5. Flip the frittata with a plate and cook for another 2 minutes, until golden on both sides.
6. Wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt. Serve the frittata with the bread and salad.