Pumpkin Tortilla

Ingredients for 4 servings

• 800g butternut squash
• 2 sprigs of rosemary
• 6 stalks thyme
• 0.25 Teaspoon chili flakes
• 3 tablespoons olive oil
• Salt, Pepper
• 1 small can small white beans
• 50 g dried tomatoes
• 8 bio eggs
• 8 tablespoons milk
• 1 garlic clove
• 0.5 bunch chives
• 200 g crème fraiche

Addition: aluminum foil 4 ovenproof ramekins 350 ml

Time: 50 min plus cooking time 50-55 minutes

Preparation

1. Peel, remove seeds and cut into 2cm cubes 1 pumpkin. Pluck rosemary and thyme leaves from the stems and give the pumpkin cubes in a bowl. Add chili and olive oil, season with salt and pepper. Pumpkin place them on a baking sheet lined with aluminum foil. Bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) parboil 20 minutes.


2. Beans in a colander, rinse and drain. Drain tomatoes and cut into fine strips. Mix pumpkin, tomato strips and beans in a bowl and season with salt and pepper. Whisk eggs and milk.

3. Rub 4 ovenproof ramekins à 350 ml with the clove of garlic and spread the vegetables on the ramekins. Pour egg mixture and tortillas in a preheated oven at 200 degrees (gas 3, convection 180 degrees) and cook on the second shelf from the bottom for 20 minutes.

4. Cut To Dip the chives in small rings and mix with the crème fraîche. Season with salt and pepper. Serve tortillas immediately with crème fraîche.

5. Tip: tortillas in baking dishes are ideal for brunch. Guests can spoon it directly.

Nutritional information per serving: 508 kcal
• 23 g protein
• 36 g fat
• 22 g carbohydrates