Serves 4


  • 1 cup chopped pumpkin pieces
  • 8 eggs
  • ¼ cup canned full fat coconut milk
  • 2 tablespoons olive oil, ghee or animal fat
  • 2 tablespoons chopped olives
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • Chopped spinach (optional)


  1. Heat the olive oil or other fat over medium heat in a large frying pan.
  2. Whisk all of the remaining ingredients except the pumpkin in a large bowl.
  3. Pour the egg mixture into the frying pan and cook, stirring gently until the eggs are almost set.
  4. Add the diced pumpkin, stir and remove from the heat.
  5. Serve.