Wednesday Dinner
Meier
As easy as cracking and egg and loading your favorite ingredients on top!
People: 1
35 min

Ingredients

0.5
Avocado
1 tbsp
Balsamic Vinegar
0.75
Carrot
60 grams
Cheese
2 Egg
Eggs
50 grams
Hokkaido Pumpkin
30 ml
Milk
1 tbsp
Olive Oil
2 tbsp
Pumpkin Seeds
1 tsp
Rosemary
50 grams
Sweet Potato
2 tsp
Thyme
50 grams
Tofu

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Prep

  1. Peel and cut your hokkaido pumpkin and sweet potato. All ingredients should have a similar size and shape.
  2. Slice your avocado and tofu as you like. Try to ensure all pieces are roughly the same size.
  3. Finely chop your carrot.

Heating Steps

  1. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan, add Carrot, Hokkaido Pumpkin, Sweet Potato and Tofu rosemary and thyme and fry for 15 minutes.
  3. Crack your eggs into a bowl and whisk well. Add a pinch of salt and pepper.
  4. Add your balsamic vinegar to the bowl and mix.
  5. Pour your combined mixture into a hot and oiled pan and cook until the omelette is done.

Finishing Touches

  1. Add Avocado, Cheese and Pumpkin Seeds on top.