Pumpkin Pancakes with Mushrooms and Hot Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 330 g pumpkin meat, (Hokkaido)
- 2 small onions
- 2 cloves garlic
- 100 g white mushrooms
- 5 egg (s)
- 1 hot pepper, red, fresh
- 3 stalks oregano, the leaves them
- 1 tablespoon herbs, mixed, frozen
- Salt and pepper, more colorful, from the mill
- Rapeseed oil, for the pan
- Fat, for the baking dish
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin flesh, peel and finely dice the onions and garlic, clean the mushrooms and cut to the desired size, as well as the stalks.
- Heat the oil in a pan on a low heat (for me the 4 out of 9), add the pumpkin, onions and garlic and turn every now and then. Then add the mushrooms and fry, season and season to taste.
- Preheat the oven to 200 ° top / bottom heat.
- Whisk the eggs in a bowl and season, mix in the finely chopped peppers and oregano leaves and the frozen herbs. Pour it over the mixture in the pan and fold in carefully. Turn off the heat.
- Rub a baking dish with fat, fill in the contents of the pan and bake on the middle rack for 20-25 minutes until the egg has set.
- This pumpkin pancake also tastes very good cold and can be wonderfully heated in the microwave the next day.
- It goes well with baguette and green salad.
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