Pumpkin Omelette

Ingredients for 2 servings:

• 400 g pumpkin(s) (Hokkaido), pitted and thinly sliced
• 1 onion(s), cut into thin slices
• 2 tbsp butter
• 5 eggs
• 4 tbsp parsley, chopped
• 30 g Parmesan, sliced
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halloween feast

The skin can stay on for Hokkaido pumpkins. Heat butter in a nonstick pan (approx. 25 cm in diameter) and sauté the pumpkin and onion wedges. Season with salt and pepper. Add about 4 tablespoons of water and cook over medium heat, covered, for 10-15 minutes until softened, stirring occasionally. Meanwhile, whisk the eggs, season with salt and paprika, and stir in the parsley. Pour the eggs over the pumpkin and let set, covered, over low heat (this takes about 8 minutes). If necessary, you can also briefly place the pan under the broiler in the oven at the end, wrapping the plastic handles with aluminum foil if necessary. Sprinkle the shaved Parmesan cheese over the omelet and serve.