How to make a Pumpkin Pie Omelet

I got home from the gym this morning and I had plenty of eggs, but no bacon.

I like eggs, but I wanted something more than a plate of scrambled eggs. I would have liked an omelet, but I didn’t see a lot to choose from, to fill one.

Then I looked on the top shelf of the fridge, and there I spotted one lonely can of pumpkin puree that was left over from yesterday’s breakfast. The very sight of it got me longing for pumpkin.

What would happen if I blended pumpkin and eggs? Well I decided I’d find out. So I blended:

• 4 eggs*
• 1/2 Teaspoon of Cinnamon
• 1/2 Teaspoon of Vanilla Extract
• Dash of Nutmeg
• 1/4 Teaspoon of ground Ginger
• 1/4 Cup of Pumpkin puree

Stir all the ingredients in a large measuring cup with a whisk, to break up the pumpkin and to ensure it is evenly distributed throughout the blend. Pour it into a medium hot skillet, greased with a generous bit of ghee or butter. Gently turn up the edges, to keep the wet mixture flowing to the hot pan.

Occasionally shake the pan to keep the omelet from sticking to the pan. Let the bottom brown slightly and fold the omelet as you transfer it to your plate. Then pour on a bit of real maple syrup. Yeah, it’s still Autumn in New England.

Tell me how you’d tweak this to make it even better. Yeah, I know, add a side of bacon. What else?

*Want more Protein and less fat? Use two whole eggs and 1/3 cup of egg whites.

P.S. (For a superior version, finish the last two minutes under the broiler. The omelet will puff up like a souffle, and the top will not be wet.)

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