Pasta Pumpkin Frittata

Ingredients

• 300 g cooked spaghetti (optional from the day before)
• 5 eggs
• 3 Carrots
• 300 g butternut squash
• 4 tbsp almond slivers
• nutmeg
• black pepper (freshly ground)
• Salt
• 1 tsp Cayenne pepper
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Peel and core the carrots and pumpkin, then cut into small pieces. Heat 2 tbsp oil in a large pan over medium heat, cover, and steam the pumpkin and carrot pieces until very soft.

2. 2.

   Add the spaghetti to the vegetables and stir briefly. Pour the beaten eggs seasoned with salt, pepper, cayenne pepper, and nutmeg over the mixture, stirring with the noodles and veggies. Cover and cook over medium heat until set. Remove the lid and continue cooking a bit longer. When a golden brown crust forms on the bottom, the frittata is ready (do not flip). Toast the almond slivers without oil and sprinkle them over the finished frittata. Adjust seasoning with salt and pepper if needed.