Pumpkin and potato frittata

Ingredients for 2 servings:

• 300 g Hokkaido pumpkin(s)
• 300 g potatoes
• 300 ml vegetable stock
• 200 ml milk
• 2 tbsp olive oil
• 3 eggs
• salt and pepper
• Nutmeg, freshly grated
• Rosemary, fresh, alternatively dried
• Basil, fresh, alternatively frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Vegetarian & protein-rich: German cuisine meets Mediterranean herbs

Prepare the pumpkin as follows: Halve the existing pumpkin head, then halve it again. Score the flesh crosswise with a knife. Now remove the seeds with a tablespoon. For a medium-sized pumpkin, a quarter will yield approximately the required amount of pumpkin. Cut the flesh into thin slices with a sharp knife. Hokkaido pumpkin does not need to be peeled. The skin softens during cooking. This also makes it so user-friendly for quick cooking. If you are using a different pumpkin, such as butternut, you should peel it. Peel the potatoes and slice them thinly with a mandoline. Heat the oil in a large pan and briefly sauté the rosemary until the oil absorbs its aroma. A heavenly aroma will already spread throughout the kitchen. Be careful! Only sauté briefly so the rosemary doesn’t burn. Now you can add the pumpkin and potatoes. Reduce the heat slightly. Roast the vegetables until they begin to brown slightly. Stir occasionally. Gradually add the liquid (vegetable stock and about 100 ml milk) and reduce continuously until the vegetables are tender. With the lid closed, cook the vegetables over medium heat until al dente. This takes about 10 minutes. In the meantime, whisk the eggs with the remaining milk, a little salt, pepper, and nutmeg. This will make the frittata particularly fluffy. If you don’t have a whisk or electric whisk, you can of course simply use a fork instead. The result will still be delicious. Pour the milk and egg mixture over the vegetables and reduce the heat to low. Close the lid and let it set. From now on, the anticipation builds, because in just a few minutes the frittata will be ready! When the milk and egg mixture slowly rises through the vegetables and forms fluffy bubbles, it’s ready. Sprinkle a few fresh herbs, such as basil, over the dish to perfectly round off our frittata. It can be served either straight from the pan or beautifully arranged on a plate. And when it’s standing in front of you, fragrant as it is, you immediately feel like you’re in the middle of Italy. With that in mind, enjoy cooking this recipe, and buon appetito! P.S.: If you don’t have any fresh herbs, you can of course use shredded rosemary or frozen basil in this recipe. Stir the herbs into the egg and milk mixture first to allow their flavor to develop. P.S.: With its mild flavor, this frittata will also appeal to children. Consider using only basil or German garden herbs if the rosemary flavor is too strong for young palates.