INGREDIENTS

• approx. 600 g pumpkin (e.g. Hokkaido or butternut)
• 1 onion
• 1-2 cloves of garlic, to taste
• 3 stems of flat-leaf parsley le
• 1 sprig of sage
• 2 tbsp olive oil
• salt, pepper
• sweet or hot paprika powder
• 6 eggs
• 40 g Parmesan
• 2 tbsp chopped walnuts, optional

HOW TO MAKE IT

1. Peel the pumpkin, remove the seeds and cut the flesh into 1 cm cubes. Peel and finely dice the onion and garlic. Wash the herbs, shake dry, remove the leaves and finely chop.
2. Heat the olive oil in a coated frying pan, e.g. BALLARINI Vipiteno (ø 28 cm), over a medium heat.
3. Fry the pumpkin cubes in the oil for approx. 10 minutes, stirring occasionally. Add the onion and garlic to the pan and fry for a further 5 minutes, stirring occasionally, until the pumpkin cubes are soft and lightly browned. Add the herbs and season with salt, pepper and paprika powder.
4. Preheat the oven to 150 °C top and bottom heat (130 °C fan).
5. Break the eggs. Season generously with salt and pepper, then whisk everything together well.
6. Spread the pumpkin evenly in the pan and pour over the egg mixture. Grate the Parmesan over the top. Reduce the heat and cook the frittata for approx. 5-10 minutes until the eggs are almost completely set. Put the pan in the oven and bake for another 10-15 minutes until the frittata has set completely and the surface is lightly golden brown.
7. Slide the frittata onto a plate, cut into pieces and serve while still warm. If you like, sprinkle with chopped walnuts.
8. A tomato salad with spring onions and rocket goes well with this dish.

Tip

To vary the recipe, half of the pumpkin can be replaced with floury potatoes.

Info

The CERAFORCE ceramic coating of the BALLARINI Vipiteno fry pan ensures that the frittata slides effortlessly out of the pan without sticking.