This recipe requires one quarter cup of pumpkin puree
- half of the red bell pepper
- a small piece of leek
- 2 cloves garlic
- 3 eggs
- 1/2 cup pumpkin puree
- 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.