- 1 mini pumpkin or small squash, about 750g
- 11/2 tbsp extra-virgin olive oil
- 1 medium red onion, cut into thin wedges
- 1 tbsp chopped fresh sage
- 225g spinach, washed and stalks removed
- Good pinch of saffron (this adds colour to the omelette)
- 2 extra-large eggs and 8 extra-large egg whites
- 25g vegetarian Parmesan, finely grated
- 150g ricotta, drained
- Preheat the oven to 200°C/fan180°C/gas 6. Cut the pumpkin into 8 wedges and scoop out the fibres and seeds. Cut each wedge into 3 thinner wedges and put into a non-stick roasting tin with half the oil and plenty of black pepper. Toss until all the slices are well-coated, then arrange so the tips point upwards in the tin. Roast for 25 minutes, until just tender. Remove and lower the oven temperature to 190°C/fan170°C/gas 5.
- Meanwhile, heat the remaining oil in an 23cm non-stick, ovenproof frying pan over a medium heat, add the onion and cook for 6-7 minutes, until soft and lightly golden. Add the sage and cook for 1 minute. Set aside.
- Wilt the wet spinach in a pan over a medium heat for 4 minutes. Tip into a colander and press out the excess liquid. Set aside.
- Put the saffron into a mortar and grind into a powder with the pestle. Add 1 teaspoon hot water and mix well. Put the eggs into a bowl with the saffron water and seasoning, and beat with a fork. Stir in half the Parmesan.
- Arrange the pumpkin, spinach and spoonfuls of ricotta between the onion wedges, pour over the egg and sprinkle over the rest of the Parmesan. Transfer to the middle shelf of the oven and cook for 20-25 minutes, until set, puffed up and lightly golden. Cut into wedges and serve hot.