Mexican Pumpkin Pan-Lette

U Serves 1 Person
P Prep: 00:05
P Cook: 00:10

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 110

Calories from Fat 6

% Daily Values*

Total Fat 0.64

0.98%

Saturated Fat 0.20

1.00%

Polyunsaturated Fat 0.07

Monounsaturated Fat 0.06

Cholesterol 0.00

0.00%

Sodium 208.25

8.68%

Potassium 477.00

Total Carbohydrate 11.94

3.98%

Dietary Fiber 3.98

15.92%

Sugars 5.13

Protein 14.85

Vitamin A 387.00%

Vitamin C 9.50%

Calcium 4.25%

Iron 11.50%

* Nutritional Values are estimated and may vary

³ Description

I added Mexican-inspired spices to the pumpkin and egg mix in order to make this part omelette, part pancake creation a smoky, spicy breakfast.

² Ingredients

1/2 cup Egg White
1/4 tsp Garlic Powder
1/4 tsp Paprika
1/4 tsp Black Pepper
1/2 cup Pumpkin (Without Salt, Canned)
2 serving (serving = 1/4 tsp) McCormick Ground Cumin

q Directions

1/2 C egg white
1/2 C pumpkin puree
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp black pepper
Topping ideas: fried egg, pico de gallo, bacon

Combine all pancake ingredients into a medium bowl and stir until smooth. Pour into a prepared (I used olive oil) skillet and cook as you would a pancakes (~2-3 mins on each side).
Meanwhile, prepare toppings. I used a fried egg and pico de gallo.
Plate your â€˜cake-lette, top as desired, and enjoy!
Note: I made this as one huge pancake. In order to avoid flipping disaster, I finished mine under the broiler and turned it over onto my breakfast plate.

Recipe Provided by @sprint2thetable

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