RecipePumpkin-Scrambled Eggs
- Calories: 140
- Protein: 17 g
- Total Fat: 4 g
- Unsaturated Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 140 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 0 g
- Total Sugar: 4 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
- Sodium: 810 mg
I’m a huge fan of pumpkin, and am always looking for creative and clever ways to add the beta-carotene-rich ingredient into a variety of dishes. I recently decided to experiment with scrambled eggs, along with a variety of spices, and hit upon this delicious new breakfast option. Give it a shot—it may just became your new favorite way to start the day.
- Prep time
- Total Time
- 1 whole egg
- 3 egg whites
- ⅓ cup pumpkin puree
- ¼ teaspoon ground cumin
- ½ teaspoon freeze-dried chives
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- Hot sauce (optional)
Warm a skillet over medium-low heat and coat with olive-oil cooking spray.
Whisk all ingredients together in a small bowl.
Add the mixture to the hot skillet. Allow the bottom to cook for about 1 minute, or until the edges look dry. Occasionally toss the eggs with a spatula until they are cooked to your desired consistency.
Top with hot sauce if desired. Enjoy!
Nutrition information courtesy of Genesis® R&D
