White and grey plate with a rolled omelette filled with pumpkin and feta cheese.

Roasted Pumpkin and Feta

Don’t roast an entire pumpkin for an omelette. That would be silly.

Or do it, like I did.

Actually it was an acorn squash. But they’re similar in flavour. Really, you can use almost any kind of squash for this recipe. Pumpkin, acorn, butternut… these will all work. Just don’t waste a perfectly good spaghetti squash on this omelette.

(I should make a spaghetti squash omelette…)

And be careful with the nutmeg. It’s incredibly potent stuff. Since you’ll probably be using leftovers, I’ll assume you used nutmeg in the roasting process. If you didn’t, and are only making one or two omelettes, you’re probably better off omitting the nutmeg as it can overpower almost anything.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Butter
  • 1 tbsp Onion, chopped
  • 1/4 cup Roasted Pumpkin
  • 2 tbsp Feta Cheese, crumbled
  • 1 tiny pinch dried Thyme
  • 1 tiny pinch dried Sage
  • The tiniest pinch imaginable of Nutmeg
  • Lemon Juice, to taste
  • 1 Egg, beaten
  • Salt & Pepper, to taste
  1. Heat butter in a pan on medium heat. Add onions and cook until translucent.
  2. Stir in pumpkin, feta and herbs and continue cooking until warmed through. Season with salt and pepper.
  3. In a clean pan, melt butter over medium-low heat. Add egg and cook for around 15 seconds until egg begins to set.
  4. Add pumpkin-feta mixture and continue cooking until desired doneness.
  5. Fold in preferred style and serve.

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