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Maple Glazed Pumpkin Omelet

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Pumpkin Filling


  • 1 tablespoon oil

  • 1 shallot minced

  • 3-4 mushrooms sliced

  • ¼ thyme

  • ¼ teaspoon salt

  • ½ cup pumpkin puree

  • ½ cup packed spinach chopped

  • teaspoon each: cardamom and cumin

  • a pinch of nutmeg and ground black pepper

Omelet

  • 2 to 3 eggs

  • 1 tablespoon grass fed butter

  • 1 tablespoon avocado oil

  • ¼ teaspoon turmeric

  • ¼ teaspoon sea salt

  • 2-3 tablespoon sugar free maple syrup for the glaze


INSTRUCTIONS Pumpkin Filling


  • Heat the oil in a large skillet over medium heat. Once hot, add minced shallot and cook until the shallot starts to brown. Add the mushrooms, thyme, and salt. Cook for 3-4 minutes, or until the mushrooms start to release their moisture.

  • Add pumpkin purée, and stir to combine everything.

  • Add the chopped spinach, cover and cook for 3-5 minutes, or until spinach is wilted. Stir in the cardamom, cumin, nutmeg, and ground black pepper. Taste and adjust seasonings if needed.

  • Cover to keep warm.

Omelet

  • Heat some oil in a non-stick skillet over medium heat. Once hot, pour the omelet batter into the skillet and lightly spread with the back of a spoon. You want the omelet to be about 8 inches wide (larger than that will be hard to handle). Cook for about 1 minute, then cover and cook for another 2-3 minutes. The bottom should be golden brown and the top should appear dry. Use a spatula to check doneness, the omelet should not stick to the skillet.

  • Carefully transfer to a plate and place the pumpkin filling over half of the omelet. Fold the other half of the omelet over and top with Gouda Cheese.

  • Generously brush the top of the omelet with sugar free maple syrup, top with fresh basil and roasted pecans. Serve with green beans or salad.



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