Pumpkin omelette

Place in a blender:

• baked pumpkin (100 g);
• eggs (2 pcs.);
• almond milk (50 g);
• vanilla (¼ pod);
• salt (to taste);
• ground black pepper (to taste);
• olive oil (1 tsp).

Blend all ingredients until smooth.

Once the mixture is ready, heat a skillet over low heat. Fry the resulting mixture in a dry skillet, covered with a lid.

Cook until the omelet is firm and fully cooked. Make sure it doesn’t burn by adjusting the heat as necessary.