The fall always brings one of my favorite ingredients: pumpkin! And because of this, the Scrambled Eggs with Pumpkin Seeds and Peanuts are perfect for the season. During this time of year, pumpkin and squash grow and the enormous variety is incredible. Getting into the early day mindset, I take advantage of the seeds of this season and add them to my breakfast with scrambled eggs, and peanuts. It is a powerful plate that gives us energy and strength for the rest of the day.
INGREDIENTS for Scrambled Eggs with Pumpkin Seeds and Peanuts
- 1 tbsp pumpkin seeds
- 1 tbsp peanuts
- 1 tbsp canola oil
- 2 tbsp minced onion
- 1/4 cup diced tomatoes
- Chile to taste
Toast the pumpkin seeds in a pan, stirring constantly so they do not burn. Remove them from the pan when they start to pop. Toast the peanuts until lightly browned.
Mix the toasted pumpkin seeds and peanuts and grind them in the food processor, pressing until a fine flour is formed.
Store this mixture in an airtight container. Put them in the refrigerator if you want to keep them longer.
Heat a tablespoon of oil in a pan. Sauté the onion, tomato and chili. Beat 1 egg until you see foam. Add 1/2 teaspoon of the pumpkin and peanut seed mixture.
Add the egg mixture to the mixture of onions, tomatoes and chili. Cook in the pan, stirring until the egg is firm.