The pumpkin omelette with Swiss chard and smoked scamorza cheese is a rich and tasty main course. It is prepared in a few minutes, provided you have pre-cooked vegetables and it is perfect for a quick but satisfying lunch. If you like omelettes and you like pumpkin (if it wasn’t already clear, I love it), you absolutely must try this pumpkin omelette: it’s delicious!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 large eggs
- 1/3 cup cooked pumpkin pulp
- 1/3 cup cooked Swiss chard
- 1.1 oz sliced smoked scamorza cheese
- 0.7 oz grated Parmesan cheese
- 0.7 fl oz milk
- 1 tbsp extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Frying Pan
Steps
In a large bowl, break the eggs and add the grated Parmesan cheese, cooked pumpkin pulp, milk, and salt and pepper to taste. Beat well with a whisk until the mixture is smooth and well combined. Heat a drizzle of oil in a pan and pour in the egg mixture. Let it cook over medium-low heat for a few minutes until the edges are set and the center is still moist. Spread the cooked Swiss chard and scamorza on half of the omelette. Using a spatula, fold the omelette in half over the filling and cook for another minute until the cheese is melted. Transfer to a plate and serve.
Notes
Recipe source: Fior fiore in cucina September 2025. In the original recipe, raw grated pumpkin was used. I preferred to use cooked pulp.
