It’s no small secret that I adore the flavors of pumpkin pie! (Remember our Pumpkin Pie Mousse Frozen Yogurt…and our Whole Grain Pumpkin Raisin Cookies…not to mention our Pumpkin Flax Waffles…oh, and who could forget our Pumpkin Pie Green Smoothie??)
There just something about cinnamon, nutmeg, maple, vanilla, and — of course — pumpkin!
What’s not to love?!
Most of you are also well aware that I happen to be obsessively slightly enamored with eggs, too. After all, they taste amazing with just about anything, AND they are super quick and easy to make!
Again, what’s not to love?!?
So, I decided to combine them both in a dish that is just as seductively simple as it is deliciously decadent.
I think this just serves as further proof that pumpkin pie is most definitely not limited to one month (I’m talking to you, November!) or even just one season, for that matter. 😉
Pumpkin Pie Omelettes
Ingredients:
- Coconut oil (virgin) - 1 T
- Eggs - 5
- Pumpkin purée - 1/2 cup
- Vanilla Extract (pure) - 2 tsp.
- Cinnamon (ground) - 1 1/2 tsp.
- Nutmeg (ground) - 1 tsp.
- Salt (pure) - Pinch
- Greek yogurt (plain) - 1/2 cup
Instructions:
Whisk all of the ingredients, except the oil and yogurt, together in a large bowl.
Heat half of the oil in a skillet over medium heat.
Add half of the egg mixture to the skillet. Allow to set for about 30 seconds, and then slowly swirl the skillet around until the egg mixture coats the edges of the pan.
Cook for about 5 minutes or until the edges start to pull away from the skillet.
Spread half of the Greek yogurt on one half of the omelette. Then, using a spatula, carefully flip the other side over to cover the Greek yogurt.
Allow the omelette to cook for another 2 minutes, or until the inside is warmed.
Slide the omelette onto a serving plate, and then repeat the procedure for your second omelette.
We topped ours with pure maple syrup, and then sprinkled them with pecans! I think they'd also taste great drizzled with almond butter...or any nut butter, for that matter!
NOM! NOM! NOM!!!