RecipePumpkin-Scrambled Eggs

Nutrition Facts
Amount per Serving
  • 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
Good For

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
This recipe makes 1 serving
  • 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