Pumpkin and Leek Omelette

Name: Pumpkin and Leek Omelette
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 Portionen
Ingredients: 4 piece Egg; 150 g Pumpkin; 0.5 piece Leek; 1 clove Garlic; 1 piece Chili pepper; 50 ml White wine; Sweet paprika; Extra virgin olive oil; Salt

Bread dish

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This pumpkin and leek omelette is a delicious and nutritious alternative to the classic Spanish omelette. The sweetness of the pumpkin is perfectly balanced with the mild flavor of the leek, creating a comforting and flavorful dish. I often prepare it in the autumn, when the pumpkin is at its best. It is ideal for a quick weeknight dinner or as an original appetizer to share. Also, it is a very complete and satisfying vegetarian option. Go ahead and try it, you will love it!

Ingredients (9 ingredients)

4 piece Egg
150 g Pumpkin
0.5 piece Leek
1 clove Garlic
1 piece Chili pepper
50 ml White wine
Sweet paprika
Extra virgin olive oil
Salt

Preparation (6 steps)

Preparation of the pumpkin and leek

Peel the pumpkin, remove the seeds and cut into thin slices, as if they were potatoes for a traditional omelette. Wash the leek well, removing any remaining dirt, cut lengthwise in half and then each half into thin strips.

Sauté the pumpkin and leek

Thermomix® Setting

20 min/248°F/Giro a la izquierda/Velocidad cuchara 120 Reverse

Pour a little extra virgin olive oil into the Thermomix glass. Add the pumpkin and leek. Program 20 Min./120°C/Reverse rotation/Spoon speed to sauté the vegetables slowly.

1200

Drain and season the vegetables

Pour the vegetables into a colander to remove excess oil. Season with salt and pepper to taste.

Beat the eggs

In a deep bowl, beat the eggs with a pinch of salt.

Mix the ingredients

Add the drained vegetables to the beaten eggs and mix well. Let the mixture rest for a few minutes so that the flavors integrate.

Set the omelette

Heat a little extra virgin olive oil in a non-stick frying pan. Pour the egg and vegetable mixture into the pan. Cook over medium-low heat until the omelette is set on one side. Turn carefully and cook until golden brown on both sides.