Pumpkin and Ricotta Omelette

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I love good looking photos I believe that is what makes it. I am personally a visual person and I want to be inspired when I look at the images. I hope these images inspire you.

Pumpkin and Ricotta Omelette

3 eggs

a couple of tbs ricotta

1/4 cup of grated pumpkin

Cayenne pepper


Spinach and Rocket (handful)

coconut oil 1 tbs

How to:

Preheat fry pan with coconut oil

Whisk eggs in a bowl

Mix pumpkin, ricotta (crumbled or chunky depending on your preference) in with the eggs and gently combine

Pour into fry pan and sprinkle cayenne pepper and paprika on top

Cook for a couple of minutes and flip over it should be brown and there shouldn’t be runny egg

Place on plate, put the spinach and rocket leaves on one half and place the other half on top.


2 thoughts on “Pumpkin and Ricotta Omelette

  1. Ema Jones says:

    Neva thought of the unique combo of Pumpkin, Egg and Ricotta. I have something more to add on to my breakfast list ๐Ÿ˜›


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