Pumpkin Frittata
4 servings
30 minutes
Pumpkin frittata is a refined dish of Italian cuisine that combines the delicate texture of baked eggs with the sweet flavor of pumpkin. Originating from sunny Italy, frittata was a traditional peasant dish that used seasonal vegetables and leftover cheese to create a hearty breakfast. In this version, pumpkin baked with garlic and thyme plays a key role, adding aromatic depth to the dish. Parmesan and mozzarella complement the composition, creating an appetizing crust and rich creamy flavor. Frittata is perfect for breakfast, a light dinner, or a picnic. It can be served hot or chilled, enjoying the richness of flavors in every bite.
1
Turn on the oven in grill mode;
2
Peel the pumpkin and cut it into small pieces;
- Pumpkin: 300 g
3
Peel and slice 2 cloves of garlic;
4
Place the pumpkin in a small baking dish, lightly drizzle with olive oil, add garlic, season with salt and pepper, sprinkle with half of the thyme leaves and bake in the oven on grill mode for 10 minutes;
- Pumpkin: 300 g
- Garlic: 4 cloves
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 0.5 bunch
5
Crack the eggs into a deep bowl, season with salt and pepper, and mix with a fork; add the remaining finely chopped garlic, diced mozzarella, half of the grated parmesan - mix everything together;
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 4 cloves
- Mozzarella cheese: 100 g
- Parmesan (Parmigiano Reggiano): 50 g
6
Remove the form from the oven, pour the pumpkin with the egg mixture, sprinkle with the remaining grated cheese, and bake under the grill for another 5-7 minutes;
- Parmesan (Parmigiano Reggiano): 50 g
7
Sprinkle the finished frittata with the remaining thyme leaves.
- Fresh thyme: 0.5 bunch
