This pumpkin and cheese omelette is one of those simple recipes I make to switch up lunch or dinner without any fuss. I love how the natural sweetness of roasted pumpkin pairs with mild, high-protein cheese. Made with one whole egg and three whites, it makes a satisfying single-serving skillet omelette with just a handful of ingredients.
For this pumpkin omelette, I start with pumpkin that's already roasted: that way it's tender before mixing with the egg and doesn't need to cook from scratch in the pan. If you have it ready, you only need 5 minutes of prep and 8 of cooking; a practical way to use up leftover pumpkin from another meal.
To keep mixing things up, check out my zucchini and cheese omelette and my potato and pumpkin Spanish omelette, two lovely combinations for your lunches or dinners.
It's best not to add it raw, as it can stay hard while the egg overcooks. Cook the pumpkin first until tender, and weigh out the 100g once cooked.
You can swap it for well-drained fresh mozzarella or any mild cheese that melts nicely. The flavour will be slightly different, but it will still complement the sweetness of the pumpkin.
As long as the egg is thoroughly cooked, keep it in an airtight container in the fridge and eat it within 2 days. Get it into the fridge within 2 hours of cooking, and reheat until hot all the way through.
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