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La frittata di zucca

La frittata di zucca

PT30M

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Ingredients

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Method

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1
Place the pumpkin slices into a sealable plastic bag with the plain flour. Seal and shake the bag so that all the slices are evenly coated in the flour
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2
Add a little extra virgin olive oil to a large pan. Lightly crush the whole garlic cloves with the flat side of a large knife and add to the pan. Cook over a medium heat until the garlic turns golden, then add the floured pumpkin slices
3
Continue to cook, stirring regularly, until the pumpkin is golden brown and cooked through. Remove the garlic cloves from the pan and season the pumpkin with salt
4
Season the beaten eggs with salt and pepper then pour over the pumpkin in the pan. Swirl the pan so there is an even layer of egg mixture and prick any air bubbles that appear with a skewer or sharp knife
5
Once the bottom has firmed up and started to turn golden, flip the omelette over to cook the other side (it may help to flip the omelette out on to a plate, then slide it back into the pan)
6
Once both sides are firm and golden, tip out onto a serving plate and serve thick slices with some Tuscan bread
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La frittata di zucca

 
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