Pumpkin Seed Scrambled Eggs
These scrambled eggs made with pumpkin seeds are an excellent way to kick-start your morning! Packed with healthy fats and fibre it is a super nutritious swap for scrambled eggs. The nutritional yeast adds a cheesy twist, and the garlic and onion powder give it an extra enhancement of flavor, and black salt, adds that distinctive egg flavour. Blend and cook to enjoy creamy and fluffy scrambled eggs! It’s easy to make, has 19 g of protein per serving, and is also oil-free and soy-free. Perfect to add to your Sunday brunch, to serve on toast, and more!
Ingredients
- 1 cup raw pumpkin seeds
- Boiling water for soaking
- 1.5 cups water room temp
- 1 tbsp nutritional yeast
- ⅛ tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric powder
- ⅓ - ½ tsp black salt to taste
- Pinch of pepper
Instructions
- Soak your pumpkin seeds in boiling water for 2 hours to soften.
- Strain in a fine mesh strainer and rinse well.
- Add your pumpkin seeds into a blender along with your spices and salt, and blend until smooth.
- Pour into a pan over medium heat and cook until it thickens, stirring occasionally. It should start to thicken and scramble just like scrambled eggs!
- Serve on toast with hot sauce, chives, or ketchup, and enjoy!
Nutrition
Serving: 1gCalories: 354kcalCarbohydrates: 11gProtein: 19gFat: 29gSaturated Fat: 5.1gPolyunsaturated Fat: 11.72gMonounsaturated Fat: 9.29gSodium: 491.3mgPotassium: 482.5mgFiber: 4.6gSugar: 0.9gVitamin A: 0.27IUVitamin C: 1.38mgCalcium: 40.6mgIron: 5.1mg
Tried this recipe?Let us know how it was!