Pumpkin Frittata With Arugula Salad Recipe

Name: Pumpkin Frittata With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs pumpkin, peeled, seeded and chopped; 3 tbsp vegetable or olive oil; 2 None onions, thinly sliced; 2 cloves garlic, thinly sliced; 1 dozen eggs, at room temperature; 2 tsp sweet paprika; 1/4 cup chopped parsley; 1 cup grated mozzarella cheese; 1/4 cup freshly grated Parmesan cheese; 2 tbsp sliced almonds; 2 tbsp currants; 1 tbsp honey; 2 tbsp lemon juice; 4 oz baby arugula leaves; 8 None large pitted green olives, coarsely chopped

Servings: persons

1 1/2 lbs pumpkin, peeled, seeded and chopped
3 tbsp vegetable or olive oil
2 None onions, thinly sliced
2 cloves garlic, thinly sliced
1 dozen eggs, at room temperature
2 tsp sweet paprika
1/4 cup chopped parsley
1 cup grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tbsp sliced almonds
2 tbsp currants
1 tbsp honey
2 tbsp lemon juice
4 oz baby arugula leaves
8 None large pitted green olives, coarsely chopped

1
Preheat the oven to 350u00b0F. Grease a 10-inch deep dish pie plate. Place pumpkin and 1 tbsp of the oil in prepared dish; toss to coat. Season. Bake 30 mins or until golden and just soft. Mash pumpkin and set aside.
2
Meanwhile, heat 1 tbsp of the remaining oil in a small skillet on medium heat. Add onion and garlic; cook and stir 5 mins or until golden and soft.
3
Whisk eggs, paprika and parsley in a large bowl. Season. Stir in mozzarella cheese and onion mixture. Pour over pumpkin in dish. Sprinkle with Parmesan cheese. Bake 20 mins or until frittata is puffed, golden and cooked. Let stand 5 mins.
4
For the arugula salad, heat remaining 1 tbsp oil in the skillet on medium-low heat. Add almonds and currants; cook and stir 1 min or until golden. Remove from heat. Cool slightly. Stir honey and juice into the skillet; stir to combine. Season. Place arugula, olives and almond mixture in a bowl; toss to combine. Serve salad over the frittata.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lbs pumpkin, peeled, seeded and chopped, 3 tbsp vegetable or olive oil, 2 None onions, thinly sliced, 2 cloves garlic, thinly sliced, and more.

Yes, Pumpkin Frittata With Arugula Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pumpkin Frittata With Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions