The pumpkin frittata in the pan with stale bread! Tell me why didn’t I think of this before? Excellent for its goodness and the beautiful autumn color added to our table. If you haven’t tried it yet, I’ll share this easy and ancient recipe, like all frittatas.
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz pumpkin (cleaned)
- 5 eggs (6 if small)
- 3.5 oz stale bread
- 1 onion
- 1 clove garlic
- to taste parsley (fresh)
- to taste extra virgin olive oil
- 2 tbsps Grana Padano cheese, grated (Or another cheese of your choice)
- to taste fine salt
Tools
- Bowl
- Pan
Steps
Clean the pumpkin from the peel, fibers, and seeds and cut into cubes. Cook in a pan with a little oil and finely chopped onion for about ten minutes.
Crumble the stale bread and beat the eggs in a large bowl.
Combine the crumbled bread, drained pumpkin, grated Grana cheese, parsley, salt, garlic, and mix everything together in the bowl with the eggs.
Dry the pan where the pumpkin was cooked with paper towels and pour a drizzle of oil. Heat the oil on the flame and add the frittata mixture.
Cook the frittata on moderate heat for six to seven minutes, turn with the help of a lid, and cook the other side for another six to seven minutes. Let it rest for about twenty minutes and finally enjoy it warm as a main or appetizer.
Pumpkin Frittata in Pan with Stale Bread
Drain the pumpkin after cooking as it tends to increase in volume when cooked. However, the stale bread helps make the mixture with the pumpkin more compact and less sweet.
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FAQ (Questions and Answers)
Why add stale bread to the pumpkin frittata?
The stale bread helps make the mixture with the pumpkin more compact and also less sweet.
