Pumpkin and Eggs in a Pan: The Complete, Quick, and Healthy Main Course You’ve Been Waiting For.
If you’re looking for an idea for a light, nutritious lunch or dinner ready in no time, the combination of pumpkin and eggs cooked in a pan is the perfect answer.

A dish that my family particularly loves and that always pleases everyone.

This dish combines the enveloping sweetness of pumpkin (rich in fiber and vitamins) with the precious protein supply of eggs, creating a balance of flavors and nutrients.

You’ll have a complete and healthy main course, ideal for those who don’t want to sacrifice taste, despite the quick preparation. Come with me, let’s start cooking right away.

Happy cooking, Giusi.

Ingredients for pumpkin and eggs

4 eggs
4 cups pumpkin (I used Delica pumpkin)
1 clove garlic
to taste extra virgin olive oil

Tools

If you’re interested, I used a high-quality non-stick pan (I also use it to make my cakes in the pan).

You can find the link below.

1 Pan non-stick

Steps for preparing pumpkin with eggs

To start, thoroughly clean the pumpkin, removing the skin and seeds, and cut the flesh into small pieces.
Meanwhile, heat a pan with a drizzle of extra virgin olive oil and sauté a clove of garlic for a few seconds (you can then remove it). At this point, add the pumpkin and mix well. Before covering, add about half a glass of water (or broth) and a pinch of salt and pepper.
Cook covered until the pumpkin is soft, usually for about 20 minutes. Once the pumpkin is cooked, gently place the eggs on the creamy pumpkin bed.
Cover immediately with the lid and cook over low heat. Cook just enough to make the whites set: if you prefer creamy yolks, do not prolong cooking too much.
Serve immediately, perhaps with a sprinkle of fresh parsley.
I wish you a good appetite!
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