Roasted Pumpkin & zucchini omelette

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)
    5     eggs
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.
2. Whisk the eggs until foamy, season with salt & pepper, and then pour into the pan. Add the roasted pumpkin. Let the eggs cook, without stirring, on medium heat. Use a spatula to lift the edges of the omelette up off the side of the pan as it cooks.
3. When the eggs are almost fully cooked, but still just a little bit runny on top, lift one side of the omelette and fold it over the other side.
4. Slide the omelette out of the pan, cut in half and divide on two plates.


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