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1 bunch parsley
1 tablespoon butter
100 g pumpkin seeds
8 eggs
pumpkin seed oil
salt, pepper
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Beat the eggs and season with salt and pepper. Finely chop pumpkin seeds and parsley and sweat in 1 tablespoon pumpkin seed oil. Put egg mixture into the pan, stir a bit, waiting until there is half a creamy´and half a solid consistency. Stir in parsley.
Tip: Drizzle over some pumpkin seed oil, it tastes great!