All you need to make this tasty pumpkin frittata are vegetables, eggs, a little bit of parmesan cheese and extra virgin olive oil. It is simple to make, and it is a very versatile recipe. Pumpkin frittata will be either a starter or a main course accompanied by seasonal vegetables such as broccoli or spinach. Its intense flavor match well with a Montepulciano D’Abruzzo red wine.
350 grams of fresh peeled pumpkin and cut into small cubes
200 g of peeled and chopped potatoes
6 organic eggs
140 g of sliced red bell pepper
1 slice of onion
4 tablespoons of extra virgin olive oil
50 ml of water
50 grams of grated Parmesan cheese
Peel the pumpkin and remove the seeds, cut the pumpkin into small cubes, do the same for potatoes. Take a bell pepper, remove the stems, the seeds and slice them.
Heat 2 tablespoons of extra virgin olive oil in a large non stick frypan, add pumpkin and potatoes. Stir for 2 minutes and then add water and a pinch of salt. Cover with a lid and cook until soft (about 20 minutes). Crush them lightly with a fork.
Heat 2 tablespoons of extra virgin olive oil, in a small frypan add the peppers, onion and a pinch of salt, stir until the peppers become soft (about 20 minutes).
In a large bowl mix the eggs with the Parmesan cheese. Add the pumpkin puree, and the peppers with onion.
Preheat oven to 180 degrees °C. Add the mixture in a bread tin (Width is 11 cm –Depth is 6 cm –Length is 30 cm) lined with parchment paper and bake until firm and golden (about 30 minutes).
Check if the pumpkin frittata is cooked with a toothpick.
Allow to rest 15-20 minutes before serving.
If you love vegetables, you may also be interested in following recipes: