Pumpkin is an excellent vegetable to add to a frittata. Tender and sweet, it pairs nicely with eggs and fresh herbs.
Aromatic herbs to pair with pumpkin
From chives to marjoram and bay leaves to rosemary, sage, and mint, fresh herbs always add an earthy touch. Combine them during cooking, and then remove them. If you're making pumpkin cream, leave the herbs in the pan and incorporate them into the cream. And even if it’s not an herb, garlic also goes very well with pumpkin.
Our pumpkin frittata recipe
Ingredients
12 oz. Mantua pumpkin
7 large eggs
½ red onion
½ cup Parmigiano Reggiano, grated
extra-virgin olive oil
salt
How to make it
Cut the pumpkin into slices and bake it for 20 minutes. Once the pulp has softened, peel it and remove the seeds to dice into cubes. In a bowl, crack the eggs and beat them with a fork. Add a pinch of salt and the grated Parmigiano Reggiano, then add the cubed pumpkin. Mix well.
In the meantime, heat a drizzle of oil in a non-stick pan, add the sliced onion, and once ready, pour in the egg mixture and let cook for 10 minutes, until the bottom is golden-brown and well-cooked. Then turn the frittata over using a flat plate or a lid. Let the other side cook for 10 minutes. Turn off the heat and let cool.
