La frittata di zucca – pumpkin omelette


First published in 2019
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La frittata di zucca

  • 400g of pumpkin, or butternut squash, peeled, deseeded and thinly sliced
  • 2 tbsp of plain flour
  • 2 garlic cloves
  • 4 eggs, lightly beaten
  • 12 sage leaves
  • 2 tbsp of Parmesan, grated
  • sea salt
  • freshly ground black pepper
  • 3 tbsp of extra virgin olive oil, plus extra for drizzling
Place the pumpkin slices in a bowl with the flour and season with salt and pepper. Toss the pumpkin until evenly coated with the flour
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 (leaving them unpeeled) and add to the pan. Cook over a medium heat until the garlic turns golden, then add the floured pumpkin slices and sage leaves
Continue to cook, stirring regularly, until the pumpkin is golden brown and cooked through. Remove the garlic cloves from the pan and taste for seasoning, adding more salt if needed
Season the beaten eggs with salt, pepper and the Parmesan, 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
Once the bottom has firmed up and started to turn golden, flip the frittata over to cook the other side (it may help to flip the frittata out on to a plate, then slide it back into the pan)
Once both sides are firm and golden, tip out onto a serving plate and serve thick slices with some Tuscan bread and a final drizzle of olive oil
First published in 2019
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