Kabocha squash contains 40% more beta-carotene than carrots, which is why Japanese breakfast scrambles glow orange.
Kabocha Squash Scramble
Kickstart your morning with a deliciously creamy kabocha squash scramble! This hearty dish combines fluffy eggs and tangy Greek yogurt, creating a delightful balance of flavors. With the sweetness of roasted squash and a sprinkle of your favorite spices, this breakfast is not just filling—it's pure comfort on a plate!
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- sliced avocadooptional
🥛Dairy & Eggs(3)
- 2 eggs
- 180ml egg whites (6.08 fl oz)
- 70gm 0% greek yogurt (2.47 oz)can substitute with cottage cheese
📦Other(3)
- chilli flakesoptional
- splash of coconut aminosoptional
- 250g kabocha (8.82 oz)can use acorn or butternut squash
👨🍳 Instructions
- 1
Preheat the oven to 400°F (200°C). Cut the kabocha squash and place it on a baking sheet. Optionally, spray with a little oil and add salt.
- 2
Cover the squash with parchment paper and bake for 20-25 minutes until tender.
- 3
In a pan, scramble the eggs and egg whites together, seasoning with salt as desired.
- 4
Once the squash is cooked, mix it with the scrambled eggs and add Greek yogurt for creaminess.
- 5
Top with chili flakes, a splash of coconut aminos, and sliced avocado before serving.
💡 Pro Tips
- ✓Roast kabocha squash cut-side down on parchment to create steam pockets that cook the flesh evenly while caramelizing the bottom at 400°F, preventing the sugars from burning.technique400°F
- ✓Add Greek yogurt to scrambled eggs off the heat when they're still slightly wet (160°F internal temp) because the residual heat will finish cooking while the yogurt's proteins prevent curdling.timing160°F
- ✓Salt kabocha squash 10 minutes before roasting to draw out moisture via osmosis, concentrating flavors and preventing soggy texture in the final scramble.ingredient10 minutes
- ✓Use a 3:1 ratio of whole eggs to egg whites for optimal texture because egg whites provide structure while yolks contribute lecithin for emulsification with the yogurt.technique3:1 ratio
- ✓Fold roasted kabocha into eggs when squash reaches 180-190°F to prevent the eggs from overcooking while allowing the squash's residual heat to warm the mixture evenly.timing180-190°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
Share this recipe
Kabocha squash contains 40% more beta-carotene than carrots, which is why Japanese breakfast scrambles glow orange.
Kabocha Squash Scramble
Kickstart your morning with a deliciously creamy kabocha squash scramble! This hearty dish combines fluffy eggs and tangy Greek yogurt, creating a delightful balance of flavors. With the sweetness of roasted squash and a sprinkle of your favorite spices, this breakfast is not just filling—it's pure comfort on a plate!
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- sliced avocadooptional
🥛Dairy & Eggs(3)
- 2 eggs
- 180ml egg whites (6.08 fl oz)
- 70gm 0% greek yogurt (2.47 oz)can substitute with cottage cheese
📦Other(3)
- chilli flakesoptional
- splash of coconut aminosoptional
- 250g kabocha (8.82 oz)can use acorn or butternut squash
👨🍳 Instructions
- 1
Preheat the oven to 400°F (200°C). Cut the kabocha squash and place it on a baking sheet. Optionally, spray with a little oil and add salt.
- 2
Cover the squash with parchment paper and bake for 20-25 minutes until tender.
- 3
In a pan, scramble the eggs and egg whites together, seasoning with salt as desired.
- 4
Once the squash is cooked, mix it with the scrambled eggs and add Greek yogurt for creaminess.
- 5
Top with chili flakes, a splash of coconut aminos, and sliced avocado before serving.
💡 Pro Tips
- ✓Roast kabocha squash cut-side down on parchment to create steam pockets that cook the flesh evenly while caramelizing the bottom at 400°F, preventing the sugars from burning.technique400°F
- ✓Add Greek yogurt to scrambled eggs off the heat when they're still slightly wet (160°F internal temp) because the residual heat will finish cooking while the yogurt's proteins prevent curdling.timing160°F
- ✓Salt kabocha squash 10 minutes before roasting to draw out moisture via osmosis, concentrating flavors and preventing soggy texture in the final scramble.ingredient10 minutes
- ✓Use a 3:1 ratio of whole eggs to egg whites for optimal texture because egg whites provide structure while yolks contribute lecithin for emulsification with the yogurt.technique3:1 ratio
- ✓Fold roasted kabocha into eggs when squash reaches 180-190°F to prevent the eggs from overcooking while allowing the squash's residual heat to warm the mixture evenly.timing180-190°F