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Ingredients
Pumpkin Noodle Frittata
- Ingredients
- 300 grams cooked Spaghetti
- 5 eggs
- 300 grams Crookneck pumpkin
- 4 Tbsps slivered almonds
- Nutmeg
- freshly ground peppers
- salt
- 1 tsp cayenne pepper
- olive oil
Peel the pumpkin, remove the seeds and cut into small pieces. Heat 2 tablespoons of olive oil in a large pan and sauté the pumpkin over medium heat until softened. Whisk the eggs until light and fluffy and season with salt, pepper, nutmeg and cayenne pepper. Toast the almond slivers in a dry skillet until golden brown.
Add the cooked spaghetti to the pumpkin and sauté briefly. Add the eggs to the pan, cover and cook until the eggs have set and a golden brown crust has formed on the bottom of the frittata. Remove from heat, sprinkle with the toasted almonds, slice and serve.
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.