Warm Plate with Seafood Cocktail, Spinach, Egg, and Pumpkin
Savor a warm, hearty plate featuring a flavorful seafood cocktail, fresh spinach, egg, and pumpkin for a nutritious and comforting meal.
- Time
- 20 min active · 30 min total
- Yield
- 1 serving
- Steps
- 6
Ingredients
- Spinach 150 g
- Chicken egg 2 pcs
- Onion 0.5 pcs
- Olive oil 1 tsp
- Frozen seafood mix 100 g
- Pumpkin 150 g
- Salt 2 g
- Ground black pepper 1 g
- Ground paprika 1 g
- Hard cheese 20 g
Directions
Step 1
Peel the onion. Rinse the spinach. Wash the pumpkin, peel it, and remove seeds. Prepare a shallow baking dish, a grater, and a skillet.
Step 2
Preheat the oven to 180 °C. Cut the pumpkin into 2–3 cm cubes, spread in a single layer in the baking dish. Sprinkle with 1 pinch of salt and paprika. Place in the oven and roast until tender, about 20–25 minutes.
Step 3
Dice the onion into 3–4 mm cubes. Grease the skillet with olive oil and heat over medium heat. Sauté the onion, stirring, for 1–2 minutes until translucent and golden at the edges.
Step 4
Add the seafood mix to the skillet with the onion and cook together, stirring frequently, for about 2–3 minutes. Add the spinach, stir, and let the greens wilt for another 1–2 minutes. Meanwhile, finely grate the cheese.
Step 5
Transfer the seafood to a plate. In the same skillet, crack the eggs. Season with black pepper and the remaining salt. Cover the skillet and let the eggs cook until the whites are set and the yolks reach your desired doneness. Transfer to the serving plate with the seafood and spinach.
Step 6
Add the hot roasted pumpkin to the warm plate with seafood and eggs, and sprinkle everything with grated cheese.
