Pumpkin omelette in the oven
A source of fiber, vitamins A and C, and protein, this omelet has a delicate pumpkin flavor and a light sweetness from almond milk. Perfect for breakfast, it supports energy levels and satisfies.
Clean the pumpkin (160 g) from the skin and seeds. Cut into cubes. Bake at 180 °C for 20–25 minutes or boil for 15–20 minutes until soft.
Blend the pumpkin with a blender until smooth. Strain through a sieve to remove excess moisture. Take the prepared puree (100 g).
In a bowl, beat the eggs (2 pcs) with milk (70 g). Add the pumpkin puree (100 g) and salt (2 g). Mix until smooth.
Pour the mixture into baking molds. Bake at 180 °C for 15–18 minutes until the mixture sets. Cool for 3–5 minutes and serve.
You can cook it in a pan: pour the mixture into a preheated pan with a small amount of oil and cook covered for 7–10 minutes on low heat.
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