Continuing the series of pumpkin dishes, which is popular at this time, I decided to prepare an omelette in the form of a pumpkin pie for breakfast, after stewing it. The highlight of the meal is, of course, the pumpkin, which really deserves special attention. Among vegetables, pumpkin plays a prominent role in the diet and its composition is more consistent healthy eating. Guided by this, I try to find a use for pumpkin in everything.
- Ingredients:
- Pumpkin – 400-500 g.
- Onion – 2 heads
- Eggs – 5 pcs.
- Salt, black and red pepper
- Vegetable oil for frying
All this was prepared taking into account 5 people for breakfast. The amount of ingredients can be adjusted at your discretion. It’s better not to overuse it with oil; a couple of tablespoons will be enough. As for salt and spices, rely on taste.
Pumpkin omelet recipe
Cut the pumpkin into small pieces, remove the seeds, peel and cut into small cubes no larger than 1x1 cm.
Next, pour into the pan a small amount of butter and place on the stove to melt. Meanwhile, cut the peeled and washed onion into small cubes.
In a heated frying pan with oil, lightly fry the onion, stirring. Then reduce the heat to low, close the lid tightly and simmer for about 5 minutes until translucent.
After time has passed, add the pumpkin to the onion, mix everything thoroughly and again leave to simmer on low heat for no longer than half an hour.
During the cooking process, 5-10 minutes after the start of stewing, you need to add salt and pepper to taste. Mix everything and continue to simmer until done.
Beat all the eggs in a separate bowl, add a pinch of salt and pour over the pumpkin. Cover the pan with a lid and cook over low heat for 10 minutes, until the omelette is completely cooked.
When ready, open the lid, turn up the heat above medium and wait a couple of minutes until any moisture evaporates. Do not overcook so as not to burn.
Then place the cup upside down on the frying pan or cover it with your own lid, turn the pan over and shake lightly. And put another flat dish on the same lid and turn it over again. Add some fresh herbs and slice like a pie to serve.
In this execution, the dish will somehow resemble pumpkin pie. Combined with eggs, pumpkin food takes on a completely different, but... pleasant taste. Most importantly, it does not seem difficult to prepare and will appeal to many people.
An omelet can be prepared by adding the most different vegetables. In addition to the usual tomatoes and greens, it can be a healthy, dietary and low-calorie pumpkin. Learn how to prepare such a delicacy and treat yourself and your family to a delicious breakfast.
The photo shows a ready-made omelet with pumpkin
Recipe contents:
Omelet with pumpkin is very healthy breakfast. The vegetable addition to the dish is soft, tender and slightly sweet pumpkin pulp, which harmoniously enhances the wonderful taste of the omelette mixture. This dish is suitable for children and dietary nutrition. It wonderfully diversifies breakfasts, especially in the autumn season. You can prepare this dish in a slow cooker, steamer, convection oven or oven. But in the absence of all these kitchen “gadgets”, you can make an omelette on steam bath on the stove. The ingredients of the recipe remain the same. The resulting dish is very tender, cute and appetizing with a delicate taste. Ingredients are per serving. You can increase or decrease the volume of products in proportion to the desired quantity.
To vegetable omelette turned out delicious, you should remember the principles of its preparation:
- The eggs need to be beaten well.
- Milk, cream, sour cream, and mineral water are used as liquids.
- The optimal amount of liquid is half a shell for one egg, i.e. The volume of liquid is 2 times less than that of eggs.
- For greater density and satiety of the dish, you can add a little flour or semolina.
- The filling may vary. It is always added to the beaten egg mass.
- Calorie content per 100 g - 65 kcal.
- Number of servings - 1
- Cooking time - 10 minutes
Ingredients:
- Pumpkin - 100 g
- Sour cream - 1 tbsp.
- Eggs - 2 pcs.
- Salt - a pinch
Cooking a steam omelette with pumpkin
1. Egg shells sharp knife carefully break and pour the contents into a deep container. Add sour cream and a pinch of salt. You can replace sour cream with any liquid: milk, water and even beer.
2. Using a whisk, blender or mixer, beat the eggs for about 3-5 minutes into a fluffy, homogeneous, smooth mass.
3. Peel the thick peel of the vegetable, wash and cut into pieces about 1–1.5 cm in size. You can also grate coarse grater. Place it in the container in which you will cook the omelet. If the peel is difficult to cut, then you can make several cuts on the vegetable and place it in the microwave for a few minutes. The peel will soften and be easy to remove.
Instead of pumpkin, you can use any berries and fruits that are in season: fresh peas, Bell pepper, apples, etc.
4. Fill the pumpkin with the omelette mixture. Place the bowl in a colander, which you place over a pan of water and cover with a lid. Place the structure on the fire and cook the omelette for about 7–10 minutes.
If you have a double boiler, you can cook an omelet in it. You can also steam omelette do it in the microwave. Place the same container in the appliance and cook at the highest power for about 5 minutes.
For the recipe with photos, see below.
A classic omelette made from eggs with milk, fried in vegetable oil, cannot be considered dietary dish. The calorie content of such a dish is very, very decent, especially since it is not recommended to eat fried food often. Therefore, it does not mean frying in oil, but cooking in the microwave. Today I’ll tell you how to cook a diet omelet with pumpkin in the microwave.
Dietary does not mean poor in nutrients. Our omelet contains pumpkin - a real storehouse of elements necessary for health. Pumpkin is rich in pectins, vitamins, minerals, fiber, and amino acids. Eating pumpkin has a positive effect on health. The calorie content of this sunny berry is low, only 25 Kcal per 100 grams.
Recipe for diet omelette with pumpkin
For 2 servings of omelet, take:
- 3 eggs;
- 100-150 grams of pumpkin;
- 1/3 cup milk;
- salt, spices to taste.
Cooking process diet omelet I'll write it down step by step. First we need to make pumpkin puree from fresh pumpkin. It's very easy to do.
Take a piece of pumpkin, remove seeds, core and peel, leaving only the edible part. We cut the pumpkin randomly into pieces, put it in a microwave oven dish, and cover with a lid. We put it in the microwave for a few minutes, at a power of 800.
In 4-5 minutes, the pumpkin will completely soften and release moisture. Carefully, so as not to get burned by the hot steam, open the lid and drain the resulting liquid. We easily turn the finished pumpkin pieces into puree using an ordinary fork. Let our pumpkin puree cool thoroughly.
By the way, I used this pumpkin puree as a base for pumpkin cream, which can be stuffed with delicious pancakes. will be just relevant during Maslenitsa, which will now last from February 16 to 22, 2015.
How to cook an omelet with pumpkin
Now prepare the egg mixture for the omelet. Wash the eggs, break them one at a time, add salt and pepper to taste, add milk and beat with a fork or whisk for one minute.
Combine the egg-milk mixture with pumpkin puree, mix and place in a bowl for microwave oven. Cook in the microwave with the lid closed for several minutes.
Place the finished omelette on plates and serve with herbs. I decorated the top of my pumpkin omelet with shelled sunflower seeds. Enjoy your breakfast everyone!
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– a variation of a dietary omelette with vegetables, where pumpkin pulp is the vegetable additive. Soft, tender, sweetish pumpkin pulp harmoniously enhances the taste of the omelette mixture. Delicate dish suitable for dietary and baby food, diversifies family breakfasts in the autumn season. You can prepare an omelet with pumpkin in the oven, convection oven, double boiler, or slow cooker. The recipe ingredients remain the same, but the recommended cooking mode for different kitchen appliances changes. Omelet with pumpkin in the oven, convection oven, multicooker in the baking mode - baked, in a double boiler, multicooker with the steaming program in a steam basket - steamed. Baked and steamed omelette with pumpkin turns out tender, cute, appetizing, different subtle nuances taste. The photo shows an omelette with pumpkin, baked in the oven for two servings. The recipe ingredients are also given for two servings. The volume of required ingredients increases and decreases in proportion to the desired number of servings of the finished dish.
Pumpkin omelette served with bran toast, brushed with unrefined olive oil extra oil virgin, following the Spanish tradition.
Ingredients
- Eggs - 2 pcs
- Milk - 1/3 cup
- Pumpkin pulp – 150 g
- Salt - to taste
Omelette with pumpkin - recipe
- Wash the pumpkin thoroughly, peel it, and cut the pulp into cubes. Place the resulting cubes in a heat-resistant form (glass, metal, ceramic) or a multicooker pan for cooking with the baking program. It is not necessary to grease the mold.
- Prepare the omelette mixture by thoroughly mixing the eggs, milk, and salt with a fork. The omelette will be fluffy if you do not beat the eggs and milk, but mix thoroughly with a fork until homogeneous mass whipping movements.
- Pour the resulting omelette mixture over the pumpkin cubes.
- Select the cooking mode:
- Omelette with pumpkin in the oven is cooked at a temperature of 150 degrees for 15-20 minutes.
- It is baked in an air fryer at a temperature of 180 degrees, medium fan speed for 20-25 minutes.
- Cook in a double boiler for 15 minutes.
- An omelette with pumpkin in a multicooker is prepared in the “Steam” mode for 30 minutes, in the “Baking” mode for 20 minutes.
- The cooking time of the dish is selected individually: it depends on the thickness of the omelette mixture, the selected heat-resistant form, the power of the kitchen appliance and the electrical network at home.
- Serve the finished dish hot with baked bran bread toast, brushed olive oil extra virgin.
A frittata is a hearty Italian omelet that is usually prepared with the addition of meat or sausage, vegetables and, of course, cheese. Traditionally, a frittata is baked together with the filling in the oven. And we want to offer you a modern version of preparing this dish - in a slow cooker. The omelet turns out tasty, tender and very bright, since the filling includes pumpkin. The orange beauty goes well with slightly salty-tasting feta cheese, juicy sweet peppers and fragrant parsley. The connecting link is eggs beaten with seasonings.
Recipe information
Cuisine: Italian.
Cooking method: in the multicooker Mirta MPC 95.
Total cooking time: 45 min.
Number of servings: 4 .
Ingredients:
- pumpkin – 300 g
- sweet pepper – 1 pod
- parsley – 50 g
- feta cheese – 200 g
- egg – 6 pcs.
- vegetable oil– 2 tbsp.
- cumin (jeera) – ½ tsp.
- ground chili pepper - a pinch
- ground black pepper, salt to taste.
Cooking method
Peel the pumpkin from seeds and peel. Cut the pulp into cubes with a side of 1 cm.
Wash the sweet pepper, remove seeds and cut into small cubes.
Pour vegetable oil into a multi-pan. Add chopped pumpkin and peppers.
Do not close the multicooker lid. Turn on the "Baking" mode. Set the timer for 20 minutes. This time is the minimum for this cooking mode.
Fry the vegetables for 8-10 minutes, remembering to stir. At the end of this time, turn off the multicooker manually.
Wash the parsley, shake off the water and chop it finely.
Cut the feta into cubes about 1 cm in size.
Add parsley and cheese to the multicooker bowl. Mix thoroughly.
Beat the eggs into a bowl. Add cumin seasoning, both types ground pepper and salt to taste.
Beat until fluffy foam is obtained.
Pour the beaten eggs into the multicooker bowl.- Close the multicooker lid. Set the valve to the “Closed” position. Turn on the "Baking" mode. Set the timer for 20 minutes. Cook until the end of the cooking time.
Then open the steam release valve. Once the steam has escaped, open the lid.
Golden frittata with pumpkin and feta cheese is ready. Let it sit in the bowl for 5 minutes, then carefully remove it large dish. Before serving, divide the omelette into portions and garnish with parsley leaves.
Note to the owner:
- Instead of feta, you can add any other cheese to the filling, such as goat cheese or feta cheese.
- The frittata will be just as delicious if you replace the parsley with fragrant arugula.
- Instead of pumpkin, you can put sauced zucchini and some carrots in the omelette.
