Vegetable Frittata with Pumpkin

Ingredients

• 350 g pumpkin flesh (e.g., from muskmelon or Hokkaido pumpkin)
• 30 g butter (2 tbsp)
• 1 tbsp White Wine Vinegar
• Salt
• Pepper
• 1 stalk leek
• 150 g broccoli florets
• 3 sprigs thyme
• 100 g feta cheese
• 50 g Manchego (1 piece)
• 8 eggs
• 50 g crème fraîche

Instructions

1. 1.

   Dice the pumpkin. Heat butter in a pan. Add the pumpkin and sauté for 2 minutes over medium heat. Deglaze with vinegar and 50 ml water, season with salt and pepper, cover and steam for about 5 minutes.

2. 2.

   Wash, trim, and slice the leek into thin rings. Wash the broccoli and let it drain well. Mix the leek and broccoli with the pumpkin and cook uncovered briefly until the liquid has evaporated.

3. 3.

   Meanwhile wash the thyme, shake off excess moisture, and finely chop the leaves. Cube the feta and grate the Manchego.

4. 4.

   Whisk the eggs with crème fraîche, salt, pepper, and thyme. Fold in the feta and Manchego. Pour over the vegetables. Cook for a short time, then bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 15 minutes until set. Let it slide out of the pan and serve sliced.