Best 2 Roasted Pumpkin Marjoram And Blue Cheese Frittata Recipes

Indulge in a culinary journey with our collection of delectable roasted pumpkin, marjoram, and blue cheese frittata recipes. These savory and versatile dishes showcase the perfect blend of flavors and textures, making them ideal for any occasion. From the classic Italian frittata to creative variations featuring butternut squash and feta cheese, our recipes offer a range of options to suit every taste. Discover the secrets of crafting the perfect frittata, including tips for achieving the ideal consistency and cooking your vegetables to perfection. With step-by-step instructions and detailed ingredient lists, our recipes make it easy to whip up this delicious dish in your own kitchen. Get ready to impress your family and friends with these mouthwatering frittata creations.

Let's cook with our recipes!

BEST ROASTED PUMPKIN SEEDS

Best Roasted Pumpkin Seeds image

These toasted snacks can be prepared while your loved ones are still carving the pumpkins.

Provided by Kate O'Shea

Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes

Time 40m

Yield 12

Number Of Ingredients 4

Ingredients

3 cups raw whole pumpkin seeds
1 teaspoon salt
2 tablespoons water
1 tablespoon butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg

ROASTED PUMPKIN

Roasted Pumpkin image

This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 small pumpkin (such as sugar)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 400 degrees.
Cut pumpkin in half; scrape out seeds.
Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g

Tips:

Choose the right pumpkin. Look for a sugar pumpkin or pie pumpkin, which are small and have a sweet, flavorful flesh.
Roast the pumpkin ahead of time. This will help to concentrate its flavor and make it easier to work with.
Use a good quality blue cheese. A sharp, flavorful blue cheese will add a lot of depth to the frittata.
Don't overcook the eggs. The frittata should be cooked until the eggs are just set, but still slightly runny in the center.
Serve the frittata warm or at room temperature. It's also delicious the next day for breakfast or lunch.

Conclusion:

This roasted pumpkin, marjoram, and blue cheese frittata is a delicious and easy-to-make dish that's perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover pumpkin. With its combination of sweet pumpkin, savory blue cheese, and aromatic marjoram, this frittata is sure to please everyone at the table.