Pumpkin and Egg Pancakes

Ingredients

• 2 cloves garlic
• 2 small onions
• 0.5 Hokkaido pumpkin (approx. 500 g, with skin)
• 2 stems sage
• 150 g Mushrooms
• 4 tbsp olive oil
• Salt
• Pepper
• 8 eggs

Instructions

1. 1.

   Peel and finely chop the garlic and onions.

2. 2.

   Wash, deseed, and dice the pumpkin into 1 cm cubes. Wash, dry, and strip the sage leaves, then chop them.

3. 3.

   Clean and quarter the mushrooms.

4. 4.

   Heat the olive oil in a non-stick pan. Fry the pumpkin in it for 4-5 minutes until golden brown, stirring constantly. Add the onions and garlic and sauté until translucent.

5. 5.

   Add the mushrooms to the pan, season with salt and pepper, and fry for another 2 minutes. Add the sage.

6. 6.

   Whisk the eggs in a bowl, season lightly with salt and pepper. Pour them into the pan and let them set slightly over medium heat for 3-4 minutes.

7. 7.

   Then bake in a preheated oven at 200 °C (Fan: 180 °C, Gas: Mark 3) for about 10 minutes. Flip onto a plate, cut into pieces and serve.