Pumpkin Frittata
During my travels in Australia, I noticed that pumpkin was a common ingredient on menus. In North America, we often reserve pumpkins for pies or decorations, but we’re missing out!
If you find yourself with extra pumpkins after Halloween or want to try a different squash this season, this pumpkin frittata offers a slightly sweet and very savory addition to your table.
Ingredients:
4 cups of grated pumpkin (salted and allowed to sit for about 10 minutes, then squeeze out the moisture)
1 small onion, softened in olive oil
1 egg
2 rounded tablespoons of flour (adjust as needed to achieve a moist but not wet pancake batter consistency; I use spelt, but feel free to use your preferred flour)
Freshly ground pepper to taste
High smoke point oil (e.g., avocado, cold-pressed sunflower, Red Palm Oil but not olive oil)
Instructions:
Mix the softened onion with the grated, drained pumpkin.
Add the egg and combine.
Gradually add 1 tablespoon of flour at a time until you achieve the desired batter consistency (adding more flour will make the frittatas denser).
Heat a generous amount of oil in a pan until it’s very hot.
Spoon dollops of batter into the pan and flatten them.
You can make smaller (4″/10 cm) rounds if you prefer.
Allow them to fry on one side until they turn golden brown, then flip and cook the other side.
Remove them from the pan and let them rest on paper towel to soak up any extra oil.
Season with a sprinkle of salt
Enjoy!
Benefits of Pumpkin
Pumpkin and winter squash, naturally grown in the fall or late summer (including pears, zucchini, and the whole squash family), tend to have a moistening component. Regular consumption of these foods, especially for those with dry tendencies or those adapting to seasonal changes, can help rebalance the body from the inside out.
Pumpkin and other winter squashes are rich in fibre, B vitamins, beta-carotene, vitamin C, iron, and potassium. Research has shown that Asian pumpkins contain compounds that improve insulin levels and lower blood sugar, making them a top food in Traditional Chinese Medicine for those with diabetes.
Pumpkin is considered sweet, making it moistening and slightly warm, which is beneficial for those who tend to be colder or during colder months. It supports the spleen/stomach/pancreas system in TCM, helping to strengthen the body’s Qi (vital energy) and, in particular, the digestive system.
