Pumpkin pie breakfast scramble
Woo-hoo! Here it goes… my first blog-ish type post.
So another major reason I’ve been motivated to blog (and start documenting the food that enters my mouth) is that I have fallen in love with another blog – Carrots N Cake. I gotta give credit where credit is due, as the recipe below is basically a slight variation on her Sweet Breakfast Scramble.
I love it because it’s a deliciously filling and healthy way to spice up eggs! Not to mention it’s gluten-free and Paleo-friendly (gettin’ j-j-j-jacked!).
2-3 egg whites
1-3 tbsp pumpkin puree (it’s to personal taste really)
1/2 tsp vanilla
1/2 tsp cinnamon
sprinkle of nutmeg
dollop of honey (optional)
Blend ingredients briefly, fry in non-stick pan with a bit of oil of choice (grapeseed, canola, etc.), eat and moan in delight.
Optional: top with almond or peanut butter for some added ouuhhhhh!
Variation: omit the pumpkin and nutmeg and replace it with one banana… nom, nom!