Pumpkin Casserole in a Pan
by Editorial Staff
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
- Prepare foods from the list. The sweeter and brighter the pumpkin variety, the tastier and more beautiful the casserole will be.
- Grate the pumpkin pulp on a medium grater.
- Combine grated pumpkin, eggs, salt, and pepper in a deep bowl. Stir. You can also add a pinch of curry if desired.
- Add flour and mix thoroughly until smooth.
- 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.
- 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.
- 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!
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