Ingredients
Scale
1–2 eggs
Pumpkin
Zucchini
Carrots
fresh ginger
Cheese (hard cheese like edam)
Instructions
Method:
- Peel and slice pumpkin into small pieces.
- Bake it in the oven, or microwave if you want to speed things up
- Peel and grate the zucchini and carrots.
- Another option is to turn them into zoodles if you have a spiral-vege tool.
- Combine the zucchini and carrots in a pan and cook in water until soft.
- Drain the water. Add the baked pumpkin.
- Add the eggs and stir well on medium heat – watch for when they turn into a scrambled egg style texture.
Optional: add a slice of fresh ginger or cheese and wait for it to melt.
Notes
You can add other vegetables, but I like to keep it simple and avoid certain veggies like onion, garlic, broccoli, cauliflower, and beans because they upset my uc.
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Prep Time: 10-15 Minutes
- Cook Time: <15 Minutes