Ready In:


Good For:

Lunch, dinner, brunch & picnic


  • 250g pumpkin-peeled and cut into 3-4cm pieces
  • 6 eggs-beaten
  • 1 onion-finely chopped
  • 2 spring onions-thinly sliced
  • 2 cloves garlic-pureed
  • 3dsp olive oil
  • 1/2 tsp ground coriander
  • salt and pepper to taste

Step by Step Instructions

Step 1

A ‘middle of the week’ dish that’s ready in no time. Avoid cooking in the oven to save time but this dish can be baked. 

Step 2

Let’s start by boiling the pumpkin in salted water until tender. This should take between 7-8mins. Drain but don’t refresh under cold water.


Step 3

Add the pumpkin to the beaten eggs. Add spring onion, coriander, and garlic and season with salt and pepper. Using a large frying pan over high heat, add the olive oil and onions, season and cook for 2mins.

Pour the egg mixture onto the onions and lower the temperature to medium-high. Don’t stir the mixture. 

Step 4

Cook over medium heat until the egg begins to firm a little on top.

Using a plate the same size as the frittata, place over the egg and quickly and carefully flip the egg onto the plate and back into the pan on the opposite side.

Continue cooking for 2mins. Press to see if the egg is a little firm and when it is, remove from the heat and onto a plate to serve.

If the egg is still soft, continue cooking until just a little firm. 


Step 5

This dish goes perfectly in or with so many things including sandwiches, salads, wraps, as a breakfast item, cut for canapés, or by itself for lunch. 

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