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Pumpkin, Sweet Potato, Tuscan Kale Omelette

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

Prep time: 10 minutes

Total time: 20 minutes

This recipe is dairy free, gluten free, and vegetarian.



1. 3 eggs, whipped together

2. 1 cup Tuscan kale, chopped

3. 4 heads of broccoli, finely chopped

4. ½ sweet potato, peeled, and finely diced

5.100% pure canned pumpkin

6. Salt & black pepper

7. Dried thyme

8. Extra virgin olive oil

9. Avocado to garnish



1. First, prepare your vegetables.

2. Next, grab a medium sized frying pan and pour in 2 TBSPs of olive oil.

3. Once the olive oil simmers, add in the vegetables, including the pumpkin. Sauté on medium-high heat. Add salt & black pepper to taste and a dash or two of dried thyme. Keep sautéing until the vegetables are cooked well.

4. Set them aside. In that same pan, pour in 1-2 more TBSPs of olive oil in. Once the olive oil heats up, pour in the eggs. Salt the eggs.

5. Allow the omelette to cook and use a rubber spatula to get the liquid on top to cook well. What I do is lift the pan on its side a little and put the spatula underneath a well cooked area and get the liquid to drain down to the side. Keep using your spatula to run along the sides to ensure the omelette is cooking evenly and not burning.

6. Once the omelette has no more liquid, flip it onto a plate. Add the vegetables onto one side and fold it the omelette in half.

7. Garnish with avocado and salt to taste. Enjoy!

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