Scrambled eggs with pumpkin and rosemary

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Pumpkin120 g
• Rosemary1 g
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Saltto taste

Contains: gluten, eggs,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and strings and cut into dice of about 1 cm; finely chop the rosemary needles.
2. Heat the oil in a non-stick frying pan over medium heat, add the pumpkin and rosemary, cover and cook for 8 minutes, stirring now and then, until the pumpkin is tender.
3. Meanwhile beat the eggs and egg white with a pinch of salt and put the rye bread on to toast.
4. Lower the heat, pour the eggs over the pumpkin and stir with a spatula for 2–3 minutes, until creamy and just set.
5. Serve with the toast.