The pumpkin not only adds flavour to the frittata, but also plenty of vitamins, minerals and secondary plant substances, such as carotenoids. The best known representative is probably beta-carotene, which is able to intercept cell-damaging free radicals.
Try out what you like best with the cheese: Parmesan cheese, for example, makes the frittata nicely spicy, mozzarella gives it a full-bodied character and it becomes milder with a Gouda.
- 350 grams Pumpkin (such as Muscat)
- 2 tablespoons butter
- 1 splash dry white wine
- freshly ground peppers
- 1 stalk Leeks (white and light green parts only)
- 150 grams Broccoli
- 8 eggs
- 50 grams Crème fraiche
- 1 tablespoon freshly chopped thyme
- 100 grams Feta
- 50 grams grated Cheese (such as Manchego)
Cut pumpkin into cubes. In a pan, sauté pumpkin briefly in melted butter. Deglaze with wine, season with salt and pepper, cover and cook until pumpkin is al dente, about 5 minutes.
Preheat oven to 180°C convection (approximately 350°F).
Rinse, trim and thinly slice leeks crosswise. Rinse broccoli and drain well. Stir leeks and broccoli with pumpkin and cook until liquid has evaporated.
Whisk eggs with cream and season with salt, pepper, and thyme. Cut feta into cubes. Mix feta and Manchego into eggs. Pour over the vegetables. Cook on the stovetop until eggs are beginning to set, then transfer to the oven and bake about 15 minutes.
Slide frittata out of the pan and cut into pieces to serve.