Frittata with pumpkin and mozzarella (Italian omelet)

Not sure what to cook with pumpkin? Here's an Italian pumpkin mozzarella frittata recipe - an easy and easy egg dish! Frittata (Italian omelette) with pumpkin is an ideal option for those who want to please family and friends with a hearty, tasty and, what is important, a full breakfast.

Ingredients

• Eggs - 4 pcs.
• Pumpkin - 250 g
• Mozzarella cheese - 40 g
• Onions - 70 g
• Milk - 60 ml
• Parsley, finely chopped - 1 tbsp l.
• Butter - 15 g
• Vegetable oil - 2 tbsp. l.
• Salt to taste

Directions

1. Bake pumpkin pre-peeled from seeds and cut into slices in the oven at a temperature of 190 degrees Celsius for 15-20 minutes. The pumpkin shouldn't be soft.
2. Remove pumpkin from oven, cool, peel and cut into cubes.
3. Cut the onion into quarters and slice thinly.
4. Beat eggs lightly with milk and salt.
5. Grate the cheese on a medium grater.
6. Heat a frying pan with two tablespoons of vegetable oil, add butter, onion and fry for a few minutes.
7. Add pumpkin and cook over high heat, stirring occasionally. Then add the parsley and salt.
8. Pour in the prepared egg-milk mixture. Spread the pumpkin a little in the pan, reduce heat to low, cover and simmer until tender without opening the lid.
9. Then add the mozzarella cheese and cover to melt the cheese.
10. Frittata with pumpkin and mozzarella is ready. Bon Appetit!