And of course the first flavor variation for my new Zeggs recipe has to be pumpkin pie!! I mean, we’re in the heart of Autumn now, Thanksgiving is only a few weeks away (WHAAAT?!) and pumpkin flavored everything is a must! This bowl of Zeggs turned out unbelievably rich and fluffy and perfect…. this is going to be a staple for my breakfasts now that the weather is turning colder!
You will need:
2 small zucchini (or summer squash)
about 2 packed cups, shredded
4-5 egg whites
or 1/2 cup carton egg whites
1/4 cup coconut or almond milk
1/4 cup 100% pumpkin puree
1 tsp vanilla extract
2 tbsp ground flax seed
1/2 – 1 tsp pumpkin pie spice, or to taste
optional: 1-2 tsp Organic Burst maca powder or Lucuma powder
sweetener of choice, to taste (stevia, honey, coconut sugar, etc)
I used about 5-7 drops liquid stevia
Directions:
First, you need to shred your zucchini. Use your food processor’s “grate” attachment – it takes about 30 seconds to shred, compared to several minutes using a hand grater!
Place the grated zucchini in a strainer and let it drain over your sink or a bowl for about 30 minutes. I found the end results to be much less watery when I did this. Squish as much juice out of the zucchini as possible through the strainer before cooking.
In a small sauce pan, bring the milk to a low boil over medium-high heat.
Turn down the heat to medium-low and add the egg whites, stirring constantly so the eggs don’t scramble.
Add the vanilla extract, ground flax and pumpkin pie spice, and optional maca or lucuma powders, stirring to combine.
Add the shredded zucchini to the liquid, and stir vigorously with a fork until the zucchini and egg whites are well blended.
Add the pumpkin puree, and stir again with a fork until fully combined.
Let the zeggs cook until they reach your desired consistency and temperature, and make sure you are stirring and mixing the zeggs every so often so the egg whites cook evenly.
Top with pecans, toasted coconut, fresh fruits, nut butters, or anything else you want!
Enjoy! 🙂
