Pumpkin omelet

Method

1. Preheat your oven to 375°F (190°C). Cut the pumpkin into cubes, removing the seeds and skin. Place the pumpkin cubes on a baking sheet and bake for about 20 minutes or until tender. Set aside.
2. Slice the mushrooms into thin pieces.
3. Heat a large skillet over medium heat. Add the cooking oil and allow it to heat up.
4. Add the pre-baked pumpkin cubes and sliced mushrooms to the skillet. Season with salt and pepper to taste. Cover the skillet with a lid.
5. Reduce the heat to low and let the vegetables simmer, stirring occasionally, until they are fully cooked and tender.
6. Sprinkle the dried thyme and paprika over the vegetables. Mix everything well to ensure the spices are evenly distributed.
7. In a separate bowl, beat the eggs with a fork until well combined.
8. Pour the beaten eggs over the cooked vegetables in the skillet. Cover the skillet with a lid and continue cooking over low heat until the eggs are fully set.
9. Once the eggs are cooked, remove the skillet from the heat.
10. Serve the pumpkin and mushroom skillet delight hot and enjoy your delicious meal!
11. Note: Feel free to garnish the dish with fresh herbs like parsley or chives for added flavor and presentation.