Autumn Pumpkin and Potato Oven Frittata

A juicy oven frittata with Hokkaido pumpkin, potatoes and thyme that fills you up with simple ingredients. Its warm vegetables make it a perfect fit for the autumn kitchen, and it is easy to prepare in advance.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 500 g Hokkaido pumpkin
• 400 g waxy potatoes
• 1 pc onion
• 8 pc eggs
• 100 ml milk
• 50 g Parmesan, freshly grated
• 1 bunch thyme, fresh
• 2 tbsp cooking oil
• salt
• pepper

Method

1. Preheat the oven to 200 °C, conventional heat (top and bottom).
2. Wash the pumpkin, halve it, remove the seeds and cut into wedges about 1 cm thick. Peel or thoroughly wash the potatoes and slice them thinly.
3. Peel the onion and cut it into fine strips. Rinse the thyme and pull the leaves off the stems.
4. Heat the oil in an ovenproof pan, fry the potatoes and pumpkin in it for 5 minutes, then add the onion and fry for another 5 minutes. Season with salt and pepper.
5. Whisk the eggs with the milk, Parmesan, thyme, salt and pepper, and pour evenly over the vegetables in the pan.
6. Place the pan in the oven and let the frittata set for about 20 minutes, until the surface is golden brown and the middle is firm.
7. Remove the frittata from the oven, let it rest briefly, cut into pieces and serve warm.