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Pumpkin omelette: the recipe for a second vegetarian dish, also excellent as a starter

Pumpkin omelette: the recipe for a second vegetarian dish, also excellent as a starter


The pumpkin omelet it’s a second dish vegetarian easy and tasty, to serve also as antipasti or for a aperitif or a buffet cut in cubes. An autumnal twist on the classic omelette with a sweet and irresistible taste: in our recipe, we cooked the pumpkin in a pan until tender, before tossing it with EggAl parsley et al Parmesan cheese. Cook the omelet In the caseroleas in our preparation, or cookedIt will still be very good. Here are all the steps to prepare it.

There are many pumpkin recipes you can make, delicious and tasty ideas for all occasions.

How to make a pumpkin omelette

Peel the pumpkin and cut it into cubes 1.

Pour a drizzle of oil into the pan and add the garlic clove and the pumpkin. Cook to soften it 2.

In a bowl, beat the eggs with the salt, pepper, parsley and parmesan 3.

Pour the mixture into the mold 4 and cook covered for 10 minutes.

Flip the omelet 5 and cook for another 10 minutes.

Pumpkin omelette is ready to be served 6.


For a lighter preparation, you can cook the squash cooked oh steam and/or cook the baked pumpkin omelette: pour it into a pan lined with parchment paper and cook at 180°C for 25 minutes.

Those who prefer can enrich the pumpkin omelet with the onion which will give the right contrast to the sweetness of the pumpkin, or add a little dry mozzarella or of soft-paste cheese into small pieces to make it more delicious and stringy.

You can also do the pumpkin and potato omeletto make it even more consistent: just add a boiled potato cut into small pieces.


You can store the pumpkin omelette in the fridge for 2 days in an airtight container.

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