Pumpkin Omelet With Peanut Sauce
Jessica Brantley
Jessica Brantley
Save Article Print PDF
251 Calories
15 g Carbs
27 g Protein
9 g Fat
Total Time
1 serving

This Thai-inspired dish combines the sweetness of pumpkin with the savory spice of a peanut sauce. Best of all, it is packed with protein to kickstart your day!

Omelet Ingredients

  • 5 egg whites
  • ¼ cup, sliced green bell pepper
  • ¼ cup, sliced red bell pepper
  • ¼ cup mushrooms, sliced
  • ¼ cup (1" cubes) pumpkin
  • ½ tbsp chili powder
  • ½ tbsp paprika

Peanut Sauce Ingredients

  • 1 tbsp natural peanut butter
  • 2 tbsp nonfat plain Greek yogurt

Recipe Tags


  1. Boil pumpkin in a medium-sized pot for approximately 10 minutes, or until pumpkin is tender.
  2. Meanwhile, sauté the other vegetables.
  3. Cook egg whites in a separate pan over medium heat.
  4. Once cooked, combine pumpkin with the sautéed vegetables and stir in chili powder and paprika.
  5. In a separate, small bowl, mix together the peanut butter with yogurt.
  6. Scoop the vegetable mixture over egg whites and pour the peanut sauce on top.

Recipe Tags