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Pumpkin and Apple Omelette

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Pumpkin and Apple Omelette

The perfect pumpkin and apple omelette recipe with a picture and simple step-by-step instructions.

  • 300 g Hokkaido pumpkin meat
  • 2 Elstar apples
  • 1 Diced onion
  • 4 Free range eggs
  • 6 tablespoon Kefir 10% fat
  • 2 tablespoon Grated Gouda
  • 2 tablespoon Pumpkin seeds
  • 1 tablespoon Cane sugar
  • 1 tablespoon Sweet paprika powder
  • Pepper from the grinder
  • 1 tablespoon Rapeseed oil
  1. Roast the pumpkin seeds in the pan. Add the pumpkin flesh with a tablespoon of rapeseed oil and fry until crispy. Now add the washed and diced apples with the onions and cane sugar.
  2. Mix the eggs with the kefir, a little salt, pepper and the paprika powder.
  3. When the onions are translucent, reduce the heat and add the egg mixture and let it set.
  4. Now sprinkle the Gouda over the top, cut the omelette into strips and serve.
  5. I took ornamental apples.
Dinner
European
pumpkin and apple omelette

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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