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La frittata di zucca – pumpkin omelette
by Giulia Scarpaleggia

Ingredients

Fruit & Vegetables

  • 400g of pumpkin, or butternut squash, peeled, deseeded and thinly sliced
  • 2 garlic cloves

Store Cupboard

  • 2 tbsp of plain flour
  • sea salt

Dairy

  • 4 eggs, lightly beaten

Spices & Dried Herbs

  • 12 sage leaves
  • freshly ground black pepper

Cheese

  • 2 tbsp of Parmesan, grated

Oils & Vinegars

  • 3 tbsp of extra virgin olive oil, plus extra for drizzling

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