Do you already have your Halloween pumpkin? No? Then it’s time to get one. But before you start carving it, try to cook a nice dish out of it. I will show you a quick way how to make a nice pumpkin frittata. This time I changed the type of pumpkin. I used butternut pumpkin rather than Hokkaido pumpkin. Get ready to eat because this recipe consists of only four ingredients plus seasoning. It is a great idea for dinner; especially when you come home back from work and you don’t want to spend the whole evening in the kitchen.
Ingredients for one pumpkin frittata (serves 2):
- 3 eggs
- ¼ of butternut pumpkin
- chili (fresh or dry)
- 5 black olives (no stone)
- 2-3 tsp of Ghee
- salt
How to cut a butternut pumpkin? Don’t be afraid by its rounded bowling-pin shape. It is pretty easy, while we will only need a quarter of it. Nonetheless, you need to keep it still when cutting. Because the butternut pumpkin is hard, thick and round.
Using a large sharp knife cut crosswise the one quarter of the pumpkin from the top rather than from the bottom. In the bottom part, you will find all the seeds and fibres. Therefore, I kept that part for another recipe. Another thing about butternut pumpkin; its skin is too hard to eat. Consequently, you need to peel it. You just need a sharp peeler and it runs like butter.
Once you cut and peeled the pumpkin piece, cut it in ca 1 cm thick slices (rounds). Furthermore, cut the rounds in half and each half in thirds or quarters if you find it easier. They will look like cute pumpkin triangles.
Now prepare a large pan and place the pumpkin pieces in it, add some hot water (enough to cover the bottom) and simmer for 4 minutes. The pumpkin should be halfway done by then. Therefore, discard the remaining water, but leave the pumpkin in the pan since we will use the same pan for the frittata. Remove from the stove. I know that most of the times frittata is made in a cast iron skillet, but I made it on the stove in a non-sticking pan. One last thing to do; flip all the pumpkin pieces, arrange them to form a nice pattern and season well.
Finally, place the pan back on the stove, add the Ghee (or butter) to the pan (little pieces around, in between, on top of the pumpkin), whisk the eggs together, cut the olives in halves and chop the chili. Once the butter melts, pour the eggs over the pumpkin triangles. Make sure that the eggs settle evenly over all the pumpkin. Quickly sprinkle with chili, add the olives, cover the pan and cook for a couple of minutes. Once the eggs start to set remove the pan from the stove, but leave it covered for another 6-8 minutes.
This pumpkin frittata is not thick, so making it only on a stove is more than ok. In conclusion, just before serving give the pan a little quick shake (in case the frittata got stuck a little) and slide it on a nice big plate. Cut the pumpkin frittata in slices and serve with some dip or salad.
Enjoy!
