Pumpkin and hazelnut omelet 🧡

Cut the pumpkin into small cubes and place in a microwave-safe container. Cover with plastic wrap and cook for 3 minutes at maximum power.

Beat two eggs in a bowl and add a teaspoon of flax and a teaspoon of chia.

Chop the hazelnuts (in half).

Add a teaspoon of EVOO in the pan and add a whole peeled garlic clove. When it starts to get hot, add the pumpkin and salt to taste.

Stir from time to time and leave for a few minutes over medium-high heat, until the pumpkin is tender.

Remove the garlic clove and add the pumpkin to the bowl with the eggs and seeds. Add the hazelnuts and mix.

Heat a teaspoon of EVOO in a frying pan and pour the contents of the bowl.

Leave for a few minutes over medium-high heat, until the base of the omelet is set, and turn it over. Leave for a few minutes, until it is to our liking.

Serve and enjoy 🤤