2 garlic cloves
500 grams pumpkin
500 grams green vegetables (green cabbage, leek or broccoli)
Carbonell Extra Virgin Olive Oil
salt and pepper
Peel and chop onion and garlic. Scrub the pumpkin, remove the seeds and cut the flesh into small cubes.
Clean the green vegetables and cut them into thin strips, rings or divide into florets.
Heat a dash of oil in a frying pan and fry half of the garlic with the onion and pumpkin over a low flame for 10 minutes until al dente.
Beat the eggs in a bowl with salt and pepper. Pour the egg mixture over the pumpkin mixture in the pan and place a lid on it. Cook the omelet on a low flame for 10-15 minutes or until the top has solidified.
Meanwhile, heat a dash of oil in a wok and stir-fry the rest of the garlic and green vegetables for around 6 minutes until they are al dente.
If you wish, grate a piece of cheese and sprinkle over the omelet. Serve with boiled potatoes and coarse-grain mustard.