Description
Serve these nutritious eggs alone or in your favorite breakfast wrap. We enjoy them in an einkorn sourdough flatbread wrap. Cook the eggs just until they set for the best results.
Ingredients
Units
Scale
- 1/2 cup pumpkin puree (made from a fresh pumpkin)
- 1 tablespoon plain cultured yogurt
- 1/4 teaspoon sea salt, rounded
- Dash of nutmeg
- Dash of black pepper
- 4 large eggs
- 2 teaspoons coconut oil
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped curly kale
Instructions
- Mix ½ cup pumpkin puree (made from a fresh pumpkin), 1 tablespoon plain cultured yogurt, 1/4 teaspoon sea salt (rounded ¼ teaspoon), a dash of nutmeg, and a dash of black pepper until smooth.
- Add, 4 large eggs. Stir just until combined.
- Warm a cast-iron frying pan on medium heat. Once hot, add 2 teaspoons coconut oil.
- When the coconut oil is hot, add ½ cup diced red bell pepper and sauté for 2-3 minutes.
- Add ¼ cup finely chopped curly kale and sauté for 1 additional minute.
- With one last stir, add egg and pumpkin mix to the frying pan. As the eggs cook use a spatula to pull the eggs and vegetables to the center of the pan. Do this on all sides repeatedly as they firm up.
- Flip the pile of eggs in the center over and cook them for an additional 30 seconds, or until they set.
- Remove the pumpkin eggs from the pan and serve them warm with your favorite optional toppings. Or, serve the eggs and toppings in your favorite wrap.
Notes
Optional Toppings: sharp cheddar cheese, cultured sour cream, cultured plain yogurt, fermented jalapeños, fresh or fermented serrano chili peppers, or your favorite hot sauce
