Pumpkin with eggs can be a great alternative to meat dishes for a hearty dinner. The tender casserole combines bright vegetables, the aroma of Provencal herbs, and gooey cheese, creating a rich flavor and pleasant texture. The omelet turns out golden, dense, and nutritious, while the pumpkin seeds and fresh herbs add vibrant accents of taste and aroma.
Ingredients:
- Eggs — 4 pcs.
- Pumpkin — 400 g
- Potatoes — 2 pcs.
- Carrot — 1 pc.
- Celery stalks — 2 pcs.
- Bell pepper — 1 pc.
- Onion — 1 pc.
- Garlic — 2–3 cloves
- Tomato — 1 pc.
- Gherkin — 1 pc.
- Sour cream — 2 tbsp.
- Mayonnaise — 2 tbsp.
- Hard cheese — 100 g
- Pumpkin seeds — to taste
- Green onion and parsley — to taste
- Provencal herbs, salt, black pepper — to taste
- Vegetable oil for sautéing
Preparation:
- Cut the pumpkin into cubes and dry with a towel. In a heated skillet, sauté the onion until translucent, then add the carrot and celery and fry for a few minutes.
- Add the pumpkin and potatoes, cooking over medium heat for about 5 minutes. Then add the bell pepper, minced garlic, Provencal herbs, salt, and pepper. Sauté until the vegetables are soft.
- In a separate bowl, beat the eggs with mayonnaise, sour cream, salt, and pepper until smooth. Add the chopped tomato, gherkin, herbs, and green onion.
- Pour the egg mixture over the vegetables, spreading it evenly, then sprinkle with grated cheese and pumpkin seeds.
- Bake the omelet in the oven at 180°C for 20–25 minutes until golden brown. Let it cool slightly, cut into portions, and serve.
The dish turns out to be hearty, fragrant, and rich — it is perfect as a standalone snack or as a side dish.
