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Pumpkin Omellete

This recipe requires one quarter cup of pumpkin puree
Total Time 15 mins
Servings 2


  • half of the red bell pepper
  • a small piece of leek
  • 2 cloves garlic
  • 3 eggs
  • 1/2 cup pumpkin puree
  • Parmesan
  • salt pepper


  • Cut veggies and mince garlic. Grind parmesan and set aside.
  • Oil and heat a frying pan. Stir-fry veggies and garlic until cooked. Season with salt and pepper.
  • In a bowl beat eggs and pumpkin puree until combined.
  • Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface. Continue when no liquid eggs remain.
  • Sprinkle with Parmesan. Fold the omelet in half. Serve.