Pumpkin Casserole in a Pan

For fans of fast, easy-to-prepare and at the same time delicious dishes – the recipe for pumpkin casserole in a pan. Bright, juicy pumpkin casserole can be prepared as a snack or in a sweet version. A beautiful and nutritious pumpkin breakfast! Worth a try!

Cook: 15 minutes

Serving: 2

Ingredients

• Pumpkin – 400 g
• Eggs – 2 pcs.
• Wheat flour – 2-3 tbsp
• Salt to taste
• Ground black pepper – to taste
• Curry (optional) – 1 pinch
• Vegetable oil – 1-2 tbsp (20 ml)

For filling:

• Walnuts
• Sesame
• Parsley

Directions

1. Prepare foods from the list. The sweeter and brighter the pumpkin variety, the tastier and more beautiful the casserole will be.
2. Grate the pumpkin pulp on a medium grater.

   

3. Combine grated pumpkin, eggs, salt, and pepper in a deep bowl. Stir. You can also add a pinch of curry if desired.
4. Add flour and mix thoroughly until smooth.
5. Heat vegetable oil in a skillet. Pour the pumpkin mixture into a skillet, cover, and cook over low heat for about 4-5 minutes, until the mixture sets.
6. Then, gently flip the casserole to the other side. This can be done with a large spatula and a flat plate of a suitable dia: Cover the pan with a plate and flip it sharply, then slide the casserole off the plate back into the pan. Cover again and cook for about 3-4 minutes.
7. The pumpkin casserole in the pan is ready. Serve it to the table, if desired, sprinkle with chopped nuts, sesame seeds, and garnish with parsley leaves.

   

Enjoy your meal!