If there is one food that screams fall it is pumpkin and in this recipe I have used diced pumpkin in the easiest recipe known to man. As usual I used some new ingredients but also tossed in some leftovers to create this. Here’s how you make this amazingly simple, yet fall appropriate dish.
The general idea of this dish is to have a filling base of veggies topped up cheese for some added flavor. I had some bacon, eggs and creme fraiche left when I started making this so I decided to use it as well. It all worked surprisingly well together and many people on Facebook asked for the recipe. So here it goes!
Serves 4 – 6. Prep time: 20 mins. Cooking time: 30 minutes. Total: 50 minutes
- small head of broccoli
- 400 grams of diced pumpkin
- 250 grams of chestnut mushrooms
- 250 grams of assorted mushrooms
- 2 eggs
- 2 tablespoons of creme fraiche
- 1 handful of grated mature cheese
- a few slices of bacon
- rosemary to taste
- coriander to taste
- cumin to taste
- sesame seeds (optional)
- pepper (optional)
- coconut oil
- mixing bowl
- frying pan
- small pan to boil veggies
- oven dish
Chop & clean your broccoli, boil for 5 minutes. Preheat your oven to 200 degrees Celsius.
While the broccoli is boiling, chop up your mushrooms.
Fry your mushrooms and pumpkin up in a frying pan or skille1t in a little coconut oil. Add herbs.
Grease an oven dish with coconut oil and add your veggies to the dish.
Whisk up your eggs together with the creme fraiche.
Add cheese and stir in.
Sprinkle sesame seeds over your veggies.
Pour your egg-creme fraiche- cheese mixture over the veggies.
Place your bacon slices on top.
Bake your dish in the oven for 30 minutes or until your bacon is cooked and it all looks a bit like this:
I hope you enjoy this easy dish. It’s not rocket science to make this, but it does take some time because your dish has to go into the oven. Once done, you’ll be rewarded with a great savory dish that combines all the fall flavors you could possibly want.