This may be the first time you have pumpkin and sweet potato inside of an omelette, but it will not be your last. This is the epitome of a warm, fall breakfast. The flavor combo of the pumpkin, sweet potato, Tuscan kale, and broccoli with the dash of thyme is so heart-warming and it combines flavor you may not tend to have enough of!
As you know, I provide you with delicious recipes, but also nutritious ones. I know it's the season of pumpkin and potatoes, but don't forget what unique nutrients they provide us.
Since pumpkin and sweet potatoes are rich in beta-carotene (giving them that orange color), they are incredible sources of vitamin A, which promotes healthy vision. Pumpkin is also a source of magnesium, which is important for 300 different functions in the body! Now, sweet potato makes for a great source of dietary fiber, keeping you full and promoting gut motility.
My biggest piece of advice for this fall, going into the winter, is to eat more warm foods. Ayurveda tells us that warmer foods during the colder months makes digestion easier and improves circulation to fend off colds.
So, grab your vegetables and eggs and let's make a flavorful and heartwarming breakfast.
Yields: 1
Portion: 1 omelette
Prep time: 10 minutes
Total time: 20 minutes
This recipe is dairy free, gluten free, and vegetarian.
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Ingredients:
3 eggs, whipped together
1 cup Tuscan kale, chopped
4 heads of broccoli, finely chopped
½ sweet potato, peeled, and finely diced
100% pure canned pumpkin
Salt & black pepper
Dried thyme
Extra virgin olive oil
Avocado to garnish
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