Pumpkin and Egg Frittata with a Hint of Coffee
What Started it all:
Eggs, Pumpkin, coffee, food processor
A warm, comforting breakfast perfect for a lazy Sunday morning, combining the sweetness of pumpkin, richness of coffee, and creaminess of eggs in perfect harmony.
Ingredients
- 4 large eggs
- 1 small pumpkin (about 1 pound), peeled and diced
- 1 cup strong brewed coffee
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the pumpkin, coffee, and a pinch of salt and pepper. Process until smooth.
- In a large bowl, whisk together the eggs and a pinch of salt and pepper.
- Add the processed pumpkin mixture to the eggs and stir to combine.
- Heat the olive oil in a 9-inch (23cm) oven-safe skillet over medium heat.
- Pour in the egg mixture and cook for about 2 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is golden brown and set.
- Remove from the oven and let it cool for a few minutes.
- Slice into wedges and garnish with chopped parsley, if desired.
As the morning sun shines bright, gather around the table and share this delightful breakfast with loved ones. The sweetness of the pumpkin, the richness of the coffee, and the creaminess of the eggs come together in perfect harmony. A true Mediterranean delight!