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Champions’ breakfast with pumpkin and hummus

Serves: 2

Preparation time: 25 min


  • 8 eggs
  • 60 ml milk (cow’s or plant-based milk)
  • ½ glass water
  • pinch salt
  • 2 tablespoons clarified butter
  • 1 small pumpkin
  • 4 cherry tomatoes


Wash the pumpkin and dry it. Cut in half and remove the seeds. Then peel offthe skin and dice the pulp. In a saucepan, heat the clarified butter and add the pumpkin.. Season to taste with salt, add a little water and stew for approx. 10 minutes, covered with a lid.

Rinse the eggs and crack them into a bowl. Add the milk, half a pack of Tomato TABLE HUMMUS, and a pinch of salt. Whisk the ingredients until they form a smoothpaste.

Melt the clarified butter in a non-stick pan. Pour in the egg mixture. After 30 seconds, stir the centre of the omelette with a wooden spatula and spread it again.

After 3 minutes, when the egg mixturestarts to coagulate, sprinkle over  with pieces of previously prepared pumpkin. Fry the omelette for approx. 2 minutes; at the end, turn it over to make it golden brown. Place the  omelette on a plate (if you want, you can fold the omelette in half) and serve with fresh cherry tomatoes.

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The dish contains: cereals containing gluten, eggs, milk, sesame seeds.

 Make the most of TABLE FOODS

What about the leftover contents of Tomato TABLE HUMMUS of? Hummus never gets boring, especially for creative people. Buy the required amount  of pita bread and mix the hummus with your favourite spices (we recommend basil and cilantro). The next day you can take it with to work or university  as a ready-made snack for lunch.

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