By Pamela Dorazio Dean, La Nostra Voce

Ingredients

2 c pumpkin, roasted and cut into small cubes

2 garlic cloves

½ tsp thyme

3 tbsp grated parmesan

1 tablespoon olive oil

8 large eggs

½ cup heavy cream

½ c chopped green onions

sea salt and black pepper to taste

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This recipe first appeared in La Nostra Voce, ISDA’s monthly newspaper that chronicles Italian American history, culture and traditions. Subscribe today.

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Instructions

1. Preheat oven to 375 deg.
2. In a large skillet, heat olive oil over medium heat.
3. Add the garlic to the skillet and cook until the garlic turns golden.
4. Toss the pumpkin into the skillet along with salt and pepper. Stir occasionally.
5. In a separate bowl, combine the eggs and heavy cream, and salt and pepper to taste and whisk until well-mixed.
6. Remove the garlic, then pour the egg mixture over into the skillet.
7. Add the parmesan and thyme.
8. Lightly mix the ingredients in the pan so the pumpkin is evenly distributed in the egg mixture.
9. Sprinkle the green onions on the mixture and then place the skillet into the oven. Bake for about 10-20 minutes.
10. Keep an eye on the frittata as it is baking so it doesn’t burn. When done, it should be firm and have a golden-brown crust on top.
11. Once cooked, remove from oven. Allow to cool for a few minutes, then slice and serve.