Pumpkin and Egg Frittata with a Hint of Coffee

Chef Brainy
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.


  • 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)


  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, combine the pumpkin, coffee, and a pinch of salt and pepper. Process until smooth.
  3. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
  4. Add the processed pumpkin mixture to the eggs and stir to combine.
  5. Heat the olive oil in a 9-inch (23cm) oven-safe skillet over medium heat.
  6. Pour in the egg mixture and cook for about 2 minutes, until the edges start to set.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is golden brown and set.
  8. Remove from the oven and let it cool for a few minutes.
  9. Slice into wedges and garnish with chopped parsley, if desired.

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