Squash and sage frittata with spelt salad

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Pumpkin200 g
• Fresh sage2 g
• Grana Padano10 g
• Farro50 g
• Arugula30 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Rinse the spelt, put it in a pan of cold salted water, bring to the boil and cook for 25 minutes, until tender but still with some bite; drain, rinse under cold water and dress with the rocket, half the oil and a pinch of salt.
2. Meanwhile peel the pumpkin, scrape out the seeds and fibres and cut it into 1 cm dice.
3. Heat the remaining oil in a non-stick frying pan over medium heat with the fresh sage, add the pumpkin and a pinch of salt and cook for 10 minutes, stirring, until soft and lightly golden.
4. Beat the eggs and egg whites with the grated Grana Padano and pepper and pour over the pumpkin.
5. Cover and cook over low heat for 7 minutes, until the top is almost set; flip the frittata with a plate and cook for another 2 minutes, until golden underneath too.
6. Serve the frittata in wedges with the spelt salad.