Rice and Potato Dishes: Pumpkin Frittata

Pumpkin Frittata


  • a little pepper
  • 0.75 tsp. salt
  • 2 tsp. thyme leaves
  • 4 eggs
  • 3 cervelat sausage
  • 600 g mostly waxy potatoes, cooked in their skins
  • 300 g pumpkin (e.g. butternut)
Order the ingredients from COOP@home


Peel the potatoes and Cervelats, then into slices approx. 8 mm thick. Cut the pumpkin in half lengthways and then into slices approx. 3 mm thick. Layer the potatoes, Cervelats and pumpkin in a wide-bottomed, non-stick frying pan, season. Combine the eggs with thyme, pour over. Cover and cook over a medium heat for approx. 15 mins., remove the lid and finish cooking for approx. 5 mins.


  • Rice and Potato Dishes
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 401 Kcal