INGREDIENTS
600g of pumpkin
Extra virgin olive oil
1 clove of garlic
6 eggs
Salt
Pepper
Parsley
50g (1/2 cup) of parmesan cheese

METHOD
1. Peel the pumpkin and cut it into small cubes. Set aside.
2. Pour the olive oil into the pan and add the clove of garlic. Add the pumpkin cubes and fry until they become soft.
3. In a bowl add the eggs, salt, pepper, parsley, and parmesan cheese and mix all together well.
4. Pour the egg mixture over the pumpkin cubes in a pan, cover with the lid and cook for 10 minutes.
5. After 10 minutes quickly turn the omelet over a large plate and continue cooking for another 10 minutes.
6. Cut the frittata and serve.
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