John Myers
Pumpkin Frittata
The perfect pumpkin frittata recipe with a picture and simple step-by-step instructions.
- 6 Eggs
- 2 Potatoes
- 3 Spring onions
- 0,25 Hokkaido pumpkin
- Salt, pepper, nutmeg
- Oil
- 50 g Ham cubes
- Peel the potatoes and pumpkin and cut into fine cubes. Cut the onions into rings. Fry the ham cubes in a little oil, add the vegetables and fry until they are cooked through. Spice up. If you like, you can also fry leftover sausage. Beat the eggs, season with salt, pepper and nutmeg and add some mineral water.
- Put some oil in a large pan and pour in the egg mixture. Sauté briefly and then spread the diced vegetables over the top. Let it set over a low heat. (It is best to put a lid on it.) When the mass has solidified, turn the whole thing over or let the upper side freeze briefly under the grill. Quarter the frittata and serve while hot. All types of salad go well with this.
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