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🍽️ Vegetable Frittata with Peas and Pumpkin

271 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 250 g green peas (frozen)
• 300 g pumpkin flesh (e.g. Muskat)
• olive oil
• 80 ml vegetable broth
• 8 eggs
• 150 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg (freshly grated)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the onion and chop it finely.
3. 3. Let the peas thaw.
4. 4. Cut the pumpkin flesh into bite-sized pieces.
5. 5. Heat two tablespoons of oil in a pan.
6. 6. Sauté the onions in it until translucent.
7. 7. Add the pumpkin flesh and sauté it briefly.
8. 8. Deglaze the mixture with the broth.
9. 9. Simmer the pumpkin flesh for five to eight minutes.
10. 10. Add the peas and cook them along with the vegetables.
11. 11. Whisk the eggs with the cream.
12. 12. Season the egg mixture with salt, pepper, and nutmeg.
13. 13. Pour the egg mixture evenly over the vegetables in the pan.
14. 14. Let the frittata set briefly until the eggs are slightly firm.
15. 15. Place the pan in the preheated oven.
16. 16. Bake the frittata for about 15 minutes until browned.
17. 17. Remove the frittata from the oven.
18. 18. Cut it into pieces and serve.

Nutrition per serving

• kcal: 271
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 10 g