Pumpkin Frittata (Italian Omelette)
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A frittata is an Italian omelet with a variety of fillings. One of the simplest dishes, it can be made with almost any mild ingredients and topped with an egg. Make a frittata with butternut squash, which boasts not only a pleasant flavor but also high nutritional value. Combine boiled squash with bell peppers, green onions, and chorizo, which, when combined with the sweet squash, creates an interesting, unusual flavor, and top it all with beaten eggs. The frittata is first pan-fried and then finished in the oven. Serve this savory-sweet omelet with a tart side of arugula.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 7 large eggs
- 4 cups butternut squash, diced (about 16 oz)
- 5 tbsp. l. olive oil
- 1 chorizo sausage (120g), fully cooked (not cured), diced, or andouille
- 1 red or yellow bell pepper, chopped
- 2 cloves garlic, chopped
- 2 bunches green onions, chopped
- 150 g arugula (about 8 cups)
- Juice of half a lemon
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Recipes with similar ingredients: eggs, butternut squash, chorizo sausage, sweet pepper, green onions, garlic, arugula
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 200°C.
- Place the pumpkin in a large microwave-safe bowl and pour in 1/4 cup water. Season with salt and pepper. Cover with plastic wrap and prick a few holes with a knife to allow steam to escape. Microwave until tender, about 8 minutes. Drain and pat the pumpkin dry. In another large bowl, beat the eggs and 1/4 cup water until foamy.
- In a medium nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the chorizo and cook, stirring, until the sausage begins to brown, 3 minutes. Add the squash, bell pepper, and garlic. Cook, stirring occasionally, until the pepper is softened and the squash begins to brown, 5 minutes. Add the onion and cook for 1 minute. Using a slotted spoon, transfer the mixture to the bowl with the eggs and whisk to combine.
- Wipe out the skillet. Add 2 tablespoons of olive oil and heat over medium heat. Add the egg mixture and spread into an even layer. Cook until golden brown around the edges, 5 minutes. Then transfer the skillet to the oven and bake until the frittata is set in the center, 12 to 15 minutes.
- Toss the arugula with the remaining 1 tablespoon of olive oil and lemon juice, season with salt and pepper. Lift the edges of the frittata and transfer it to a serving platter, cutting into wedges. Serve with the arugula.
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