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.

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Pumpkin-Scrambled Eggs

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.
Servings: 1 serving
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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Ingredients
 

  • 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

Instructions
 

  • 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!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 140Carbohydrates: 7gProtein: 17gTotal Fat: 4g— Unsaturated Fat: 3g— Saturated Fat: 1gCholesterol: 140mgSodium: 810mgFiber: 0gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!