This is the second recipe I'm posting as part of what I am now calling "pumpkin week" at Derek's Kitchen. If you make any of the recipes I post this week, chances are you will find yourself with some leftover roasted pumpkin in your fridge. This recipe is a quick and simple way take advantage of them. Also if you have guests in from out of town staying with you this Thanksgiving, this pumpkin omelette can be part of a fun holiday themed brunch. This recipe will yield one omelette big enough for two people. If you are feeding a crowd, double the recipe as necessary, and then to save time cook all the onions and zucchini together. Mix the pre-cooked onions and zucchini with your roasted pumpkin and then make the omelettes one at a time as written here. Alternately, you could add all the eggs and vegetable together for a double or triple recipe into one large greased baking dish and bake it in the oven for about 15 minutes at 350F to make a roasted pumpkin frittata.
Start to finish 10 minutes, serves 2
200ml roasted pumpkin, peeled & cubed (3/4 cups)
100ml zucchini, roughly chopped (1/3 cup)
50ml onion, finely diced (1/4 cup)
olive oil, salt & pepper
1. Heat a small amount of olive oil in a large non-stick frying pan and sautée the onions and zucchini until softened. Season with salt & pepper.
4. Slide the omelette out of the pan, cut in half and divide on two plates.