Pumpkin Omelette
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Egg omelette with roasted and then mashed pumpkin and grated parmesan cheese, sprinkled with roasted pumpkin seeds.
Ingredients:
Procedure:
1. Cut the pumpkin into slices – do not peel, and transfer to a baking tray lined with baking paper
2. Drizzle with oil, sprinkle with salt and bake for about 30 minutes at 200 °C until soft (respect the characteristics of your oven)
3. Let it cool
4. In a bowl, mash it with a fork, add whole eggs and whisk
5. Season with salt and pepper, add grated cheese, divide the mixture into two parts, you will have two omelettes
6. Slowly bake in a lightly oiled pan until golden on both sides
7. Sprinkle the roasted pumpkin seeds on top and serve immediately.
Recommendation:
If desired, thin the mixture with a splash of milk. Serve with a vegetable salad, can also be served with basil pesto.
