1 Skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Whisk
1 Peel and finely chop garlic and onions.
2 Rinse and core pumpkin, then cut into 1 cm (approximately 1/2-inch) cubes. Rinse sage, shake dry, pluck leaves and finely chop.
3 Clean mushrooms and cut into quarters.
4 Heat oil in a non-stick skillet. Cook pumpkin until golden brown while stirring for 4-5 minutes. Add onions and garlic and cook until soft.
5 Add mushrooms to skillet, season with salt and pepper and cook for another 2 minutes. Add sage.
6 Crack eggs into a bowl, season with salt and pepper and whisk to comgine. Add to skillet and cook until set, 3-4 minutes.
7 Transfer to preheated oven at 200°C (fan 180°C, gas: mark 3) and bake until golden brown, about 10 minutes. Turn pancake out onto a plate, cut into pieces and serve.