Pea and Carrot Frittata

Ingredients

• 1 onion
• 250 g frozen green peas
• 300 g pumpkin flesh (e.g., muskmelon)
• olive oil
• 80 ml Vegetable broth
• 8 eggs
• 150 ml whipping cream
• Salt
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Preheat the oven to 200°C fan and grill.

2. 2.

   Peel and finely chop the onion. Thaw the peas. Cut the pumpkin flesh into bite‑sized pieces. Heat 2 tbsp oil in a pan and sauté the onion until translucent. Add the pumpkin, cook briefly, pour in the broth and simmer for 5–8 minutes. Then add the peas and continue cooking.

3. 3.

   Whisk the eggs with the cream, season with salt, pepper and nutmeg, then pour over the vegetables. Spread evenly and let set slightly. Transfer the pan to the preheated oven and bake for about 15 minutes until golden brown. Remove, cut into pieces and serve.