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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
▢⅛ 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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