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Pumpkin omelet

updated

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Ingredients for 1 servings:

  • 200 g Hokkaido pumpkin(s) or garden pumpkin
  • 1 pinch(s) of sugar
  • 1 pinch of chili
  • 1 pinch of salt
  • 2 eggs
  • 1 shot of milk
  • 1 pinch(s) paprika powder
  • e.g. salt and pepper
  • 1 sprig(s) rosemary, fresh

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Peel the pumpkin and slice into thin strips. Heat oil in a pan and fry the pumpkin until soft (this may take a few minutes depending on the type of pumpkin). Season with sugar, chili, and salt and continue frying to caramelize the sugar. While the pumpkin is frying in the pan, beat the eggs with milk, paprika, salt, and pepper. Now pour the egg mixture over the pumpkin and reduce the heat. If you like, you can flip the omelet at the end. Sprinkle with fresh rosemary before serving and enjoy.

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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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