Pumpkin Frittata with Cream Cheese
Eggs and cream cheese provide protein, while a modest amount of apple adds gentle fruit sweetness. Pumpkin purée keeps the frittata tender, and grated apple is spread through its creamy, set center. Serve it warm or fully chilled.
Use an 18 cm metal ring with its base and sides lined with foil. Wash, peel and core the apple (100 g), then grate it on a medium grater.
Combine the pumpkin purée (200 g), grated apple, eggs (296 g), cream cheese (250 g), table salt (1 g) and black pepper (0.5 g). Mix on low speed only until combined.
Transfer the mixture to the ring and optionally drizzle with olive oil. Bake for 35–40 minutes in an oven preheated to 180°C, until lightly browned and set in the center.
Cool the frittata on the tray, remove the foil and run a thin spatula around the inside edge of the ring. Serve immediately or after cooling.
If you have any questions about the recipe "Pumpkin Frittata with Cream Cheese", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
