Friday, September 13, 2013

Sweet 'n Savory Pumpkin Egg Whites

At this time of the year, everything seems to become pumpkin flavored.  Pumpkin coffee, pumpkin bread, pumpkin oats, pumpkin ice cream, pumpkin stuffed with pumpkin puree...I think you get my drift!  As such, my ideas for food creations seem to be centered around pumpkins, too.  Stay tuned for more and more pumpkin recipes this fall!

Pumpkin-flavoring is often associated with desserts, but with the sudden drop in temperatures this morning, I was looking for something a little "heavier" - after all, it is that time of year to follow the example of all our outdoorsy, furry friends and thicken our coats in preparation of cooler temps!  To put a twist to my new-found pumpkin inspiration, I turned this Fall dessert staple into a sweet and savory breakfast to create Sweet 'n Savory Pumpkin Egg Whites. 

  • 1/2 cup pumpkin puree
  • 1/3 cup low-fat cottage cheese
  • 1/4 cup unsweetened almond milk
  • 2 tsp. peanut butter
  • 2 egg whites or 6 tbsp. liquid egg whites
  • 1 tsp. crushed walnuts
  • 1/4 cup blueberries
  • 2 tsp. - 3 tsp. cinnamon (you can use a little more if you are cinnamon-happy like me!)
  • 1/4 tsp. turmeric
  • 1/8 tsp. ground cloves
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • salt, to taste
  • cooking spray/butter/olive oil - just enough to lightly coat a frying pan

In a bowl, combine the cottage cheese, pumpkin puree, almond milk, peanut butter, and spices.  Be sure to add the spices before adding the eggs; this way, you can go ahead and experiment with a little spice at a time, ensuring that you use an appropriate strength of each spice, satisfying your taste buds.  Once the mixture is cinnamony and salty and pumpkin-spicey to your liking, go ahead and add the egg whites.  Whisk everything together.  Next, lightly coat a frying pan with cooking spray;  once heated, pour the mixture into the frying pan.  Let the mixture set for about a minute; it'll be watery in the center, but the sides will start to thicken, kind of like a pancake.  After about a minute, scramble the egg whites just as you would make scrambled eggs.  I let the bottom of the egg mixture crisp a little bit (just a FEW extra seconds) to add a little crispiness to the dish.  Heat the eggs until your desired texture - a little runnier or drier, then transfer them to a serving dish.  Top with fresh blueberries and walnuts, and devour!
The cottage cheese and peanut butter tone down the sweetness of the pumpkin and cinnamon while adding healthy fats and more protein, making this breakfast dish feel a little more substantial.  

When you don't know whether you want something sweet or something savory for breakfast, why not combine both flavors?  That'll sure cure your cravings, leaving you filled and long as the ingredients are filled with the proper nutrients, of course!

Until next time my fellow pumpkin-lovers!

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