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Pumpkin Omelet – Kitchen Secrets – Practical Recipes

Hello Dear Friends,

It’s been a pretty messy weekend for me. The weekend started off very busy. There was an incredible phone and e-mail traffic. So much so that I even started to have my breakfasts in front of the computer.

I’m on good terms with Dukan right now. Due to the fact that I am in the cruising phase, the material options that I can prepare a recipe for have increased.

Last night, I prepared meatballs for myself and made a salad with meatballs with yogurt sauce. I’m planning to make sour meatballs from the remaining ground beef tonight. Of course, I will write the recipes as soon as possible.

I think the zucchini omelette, which is the first vegetable omelet I have prepared since I started the diet, looks more like mashed potatoes.


I think you can even make light muffins by adding spring onions and dill to this recipe. Of course, it has to be baked in the oven.

As of morning, I am 65.3 kg. The coat I bought this year started to feel loose and my stomach started to become invisible. You see, I’m in a good mood.

Love…

Ingredients for Pumpkin Omelet Recipe

  • 2 eggs
  • 1 green zucchini half
  • 2 finger thick light white cheese
  • 1 tablespoon of oat bran (you can use flour if you are not on a diet)
  • salt
  • black pepper
  • 1-2 drops of oil for the pan

How to Make Pumpkin Omelet Recipe?

  1. Wash the zucchini, divide it into 2 parts and grate it. Squeeze the juice with your hand and put it in a deep bowl.
  2. Slice the cheeses thinly or grate them and add them to the zucchini.
  3. Add 1 tablespoon of oat bran and 2 eggs to the bowl. Mix well after seasoning with salt and pepper.
  4. Grease the pan and gently wipe it with a napkin. Cook your omelet back and forth.
  5. Serve with ham or smoked turkey.

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