2 Servings 3 min Cook
1 Tbsp Olive Oil
4 Large Egg
1/2 Cup Pumpkin
Pour olive oil (or coconut oil) into a skillet over medium heat.
Crack the eggs directly into the pan, then scramble them slowly - combining the yolks and whites slowly so there is still some variation between the two.
A heat resistant silicone spatula works best.
About one minute into the cooking, add pumpkin to the pan and continue to scramble the eggs, working the pumpkin in gently.
Once the eggs are no longer runny, they are done.