Frittata di Zucca e Salvia (Pumpkin and Sage Frittata)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 350 g pumpkin, peeled and cubed
- 8 fresh sage leaves
- 7 large eggs
- 50 g parmesan, grated
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 20.4 g
- Carbohydrate
- 6.5 g
- of which sugars
- 3 g
- Fat
- 25.6 g
- of which saturates
- 7.5 g
- Fibre
- 0.5 g
- Salt
- 0.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the pumpkin with 1 tablespoon of the olive oil and roast on a tray for 20 minutes until tender and lightly caramelised.
- 2
Heat the remaining olive oil in a 24cm non-stick frying pan and fry the sage leaves for 1 minute until crisp, then set a few aside for the top.
- 3
Add the roasted pumpkin to the pan. Beat the eggs with the parmesan and black pepper, then pour over the pumpkin.
- 4
Cook over low heat for 8 minutes until set around the edges, then finish under a hot grill for 3-4 minutes until golden.
- 5
Scatter over the reserved crisp sage leaves, rest briefly and cut into wedges to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.