GLP-1 Scramble

Name: GLP-1 Scramble
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 250 g kabocha squash; 2 eggs; 180 ml egg whites; 70 gm 0% Greek yogurt; salt; chilli flakes; coconut aminos; sliced avocado

30m

Serves 1

facebook.com

GLP-1 Scramble

facebook.com

30m

Serves 1

Directions

1Cut the squash. You can use acorn, kabocha, or butternut squash. Roughly take off the skin if you have extra time, otherwise, you can eat it.
2Spray the squash lightly, if desired, and season with salt.
3Place the squash on parchment paper, add a little water, and cover it.
4Bake in the oven at 400°F (200°C) for 20-25 minutes with the cover on.
5Remove the cover and continue baking for another 10 minutes until golden.
6While the squash is baking, get your pan going.
7Scramble the eggs. The recipe calls for 2 eggs and egg whites (180ml). Adjust quantities as desired.
8Add a touch of spray to the pan if needed.
9Add the cooked squash to the pan with the eggs. Break some pieces to make them smaller.
10Move the mixture around in the pan to prevent the bottom from getting crispy, aiming for a gooey texture.
11Salt the mixture again to taste.
12Serve the scramble with 0% Greek yogurt. Add a dash of salt to the yogurt.
13Optionally, add toppings like chilli flakes, a splash of coconut aminos, or sliced avocado.

Ingredients

250 g kabocha squash
2 eggs
180 ml egg whites
70 gm 0% Greek yogurt
salt
chilli flakes
coconut aminos
sliced avocado

Equipment

ovenparchment paperpan

Tips

You can eat the skin of kabocha squash.
Cook a large batch of squash at once for future meals.
Add a little water under parchment paper when baking squash to prevent it from drying out.
Salt the eggs throughout cooking and again at the end for flavor.
Substitute Greek yogurt with cottage cheese for less tang.

GLP-1 Scramble

30m

Serves 1

facebook.com

GLP-1 Scramble

facebook.com

30m

Serves 1

Directions

1Cut the squash. You can use acorn, kabocha, or butternut squash. Roughly take off the skin if you have extra time, otherwise, you can eat it.
2Spray the squash lightly, if desired, and season with salt.
3Place the squash on parchment paper, add a little water, and cover it.
4Bake in the oven at 400°F (200°C) for 20-25 minutes with the cover on.
5Remove the cover and continue baking for another 10 minutes until golden.
6While the squash is baking, get your pan going.
7Scramble the eggs. The recipe calls for 2 eggs and egg whites (180ml). Adjust quantities as desired.
8Add a touch of spray to the pan if needed.
9Add the cooked squash to the pan with the eggs. Break some pieces to make them smaller.
10Move the mixture around in the pan to prevent the bottom from getting crispy, aiming for a gooey texture.
11Salt the mixture again to taste.
12Serve the scramble with 0% Greek yogurt. Add a dash of salt to the yogurt.
13Optionally, add toppings like chilli flakes, a splash of coconut aminos, or sliced avocado.

Ingredients

250 g kabocha squash
2 eggs
180 ml egg whites
70 gm 0% Greek yogurt
salt
chilli flakes
coconut aminos
sliced avocado

Equipment

ovenparchment paperpan

Tips

You can eat the skin of kabocha squash.
Cook a large batch of squash at once for future meals.
Add a little water under parchment paper when baking squash to prevent it from drying out.
Salt the eggs throughout cooking and again at the end for flavor.
Substitute Greek yogurt with cottage cheese for less tang.