Preparation

• You can use pre-cooked pumpkin – in a pot, in a pan, grilled or baked – and cut into pieces for a more rustic texture.
  You can use pureed pumpkin for a smoother texture.

  I added the pumpkin in the form of light pumpkin soup.
  Alternatively, you can simply boil the pumpkin and puree it with a fork or blend it into a puree.

  Clean the pumpkin
  Wash the pumpkin.
  Cut the pumpkin into slices.
  Remove the skin and seeds.

  Sometimes, for convenience, I buy already cleaned pumpkin – only flesh – in a tray.

  Cut the flesh into pieces or dice or cubes: the smaller they are, the faster they will cook.

  Light pumpkin soup based on water, without cream and without potatoes
  Put the flesh in a saucepan and cover with water.
  Bring to a boil and cook on low heat for about 5 minutes until the flesh becomes tender.
  Turn off the heat, add a vegetable bouillon cube [optional] and mix until it melts into the pumpkin.
  Adjust the salt and grind the pepper.
  Blend with an immersion blender directly in the saucepan until you get a homogeneous and velvety texture.

  

• Break the eggs and place them in a bowl.
  Add a pinch of salt for each egg and grind the pepper.
  Beat with a fork.
  * I do not add cheese to the egg as I do not like the combination of these two foods, feel free to add it.

  Incorporate the pre-cooked pumpkin cut into pieces or pureed [a ladle].

  Add chopped parsley or rosemary or sage.

  Line a baking pan with parchment paper, I usually use a 24 cm diameter pastiera pan.
  Pour the mixture into the pan or baking dish.

  Preheat the oven.
  Bake in a fan oven at 350°F for about 30 minutes until golden.

  Your light baked pumpkin frittata is ready.

  Plate it.

  Enjoy your meal!
  

  

• The pumpkin frittata is an easy second course to balance with preferably whole carbohydrates [bread, pasta or rice] and vegetables to create a balanced meal or single dish that helps to keep blood sugar levels stable.