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Pumpkin Cottage Cheese Pancakes Recipe

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4.8 from 89 reviews

A vibrant and hearty frittata featuring tender fingerling potatoes, sweet red peppers, and fresh baby spinach, all infused with the warm flavor of turmeric and baked to golden perfection. Perfect for breakfast, brunch, or a light dinner, this easy-to-make dish combines wholesome ingredients with simple preparation for a satisfying meal.

Ingredients

Egg Mixture

  • 6 large eggs
  • 1/4 cup milk
  • 3/4 teaspoon ground turmeric
  • Freshly ground black pepper, to taste

Vegetables & Others

  • 2 1/2 tablespoons olive oil
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 8 ounces fingerling potatoes, thinly sliced
  • 1 medium red pepper, diced
  • 1 scallion, sliced
  • 1 cup baby spinach

Instructions

  1. Prepare the oven and egg mixture: Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the eggs, milk, and turmeric. Season with freshly ground black pepper to taste for a balanced, warm flavor.
  2. Sauté onions and garlic: Heat olive oil in an oven-safe skillet over medium heat. Add the diced red onions and minced garlic, sauteing them for 2-3 minutes until fragrant and softened.
  3. Cook the potatoes: Add the thinly sliced fingerling potatoes to the skillet. Cook them for 8 to 10 minutes, stirring occasionally, until they become tender and lightly browned, creating a flavorful base for the frittata.
  4. Add the red pepper: Stir in the diced red pepper and cook for an additional 2-3 minutes, allowing the pepper to soften and release its sweetness.
  5. Incorporate spinach and scallion: Add the baby spinach and sliced scallion to the skillet. Cook just until the spinach wilts, which should take about 1-2 minutes, enhancing color and nutrition without overcooking.
  6. Pour in the egg mixture: Evenly pour the whisked eggs over the sautéed vegetables in the skillet. Let the mixture cook undisturbed on medium heat for 2-3 minutes so the edges begin to set.
  7. Bake the frittata: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, fully set, and golden brown on top.
  8. Serve: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Slice and serve warm or at room temperature for a comforting, nutritious meal.

Notes

  • Use an oven-safe skillet such as cast iron or stainless steel to ensure safe transfer from stovetop to oven.
  • If fingerling potatoes are unavailable, small red or Yukon gold potatoes can be thinly sliced as a substitute.
  • For a dairy-free version, substitute milk with a plant-based alternative like almond or oat milk.
  • Season to taste with additional herbs like parsley or chives if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://forkoria.com/pumpkin-cottage-cheese-pancakes-recipe/