Pumpkin Fritatta _ Elika Tasker
| |

Pumpkin Fritatta

This Pumpkin Fritatta recipe is not only a flavour-packed delight but also a powerhouse of nutrition.

Whether you’re gearing up for a busy day or seeking a nutritious lunch, this will got you covered. Packed with high-protein and enriched with the earthy goodness of pumpkin, it’s a dish that nourishes from within.

What’s more, this recipe is your canvas for creativity! Got leftover cooked veggies? Toss them in and let your culinary imagination run wild. And for an extra gut-health boost, pair it with a dollop of fermented veggies like kimchi or sauerkraut. Your taste buds and your gut will thank you for this!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Fritatta _ Elika Tasker

Pumpkin Fritatta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: marketing

Description

This creation is not only a flavour-packed delight but also a powerhouse of nutrition. Whether you’re gearing up for a busy day or seeking a nutritious lunch, this Pumpkin Frittata has got you covered. Packed with protein and enriched with the earthy goodness of pumpkin, it’s a dish that nourishes from within.

What’s more, this recipe is your canvas for creativity! Got leftover cooked veggies? Toss them in and let your culinary imagination run wild. And for an extra gut-health boost, pair it with a dollop of fermented veggies like kimchi or sauerkraut. Your taste buds and your gut will thank you for this!


Ingredients

Scale

1 tbsp olive oil

1 medium onion 

2 garlic cloves

½ red bell pepper

½ yellow bell pepper

Baked half small pumpkin 

2 tbsp fresh parsley 

3  organic eggs

1 tsp salt and pepper for final seasoning


Instructions

  • Dice onion and garlic
  • Heat your oil and gently saute until soft in a small deep frying pan
  • Dice and then add the red and yellow peppers and gently fry 
  • Chop your baked pumpkin into small pieces and add to pan
  • Whisk the eggs completely with a fork and then add 
  • Season well with salt and pepper
  • Ensure the heat is on low on let the egg mixture cook until top is baked through 
  • Avoid burning the bottom by keeping an eye on the moment the top is cooked
  • Transfer to serving plate or leave to cook before storing in a tightly sealed container

Notes

  • I love this dish also with many different leftover veggies and herbs
  • I always have a jar of homemade kimchi and/or picked veggies that I add as a side
  • This dish can be served for breakfast as a high-protein meal or lunch.

Similar Posts