Plant-based scrambled eggs, made with pumpkin seeds? Yes! This easy and delicious pumpkin seed scramble (pepita scramble) will rock your world. It is high-protein, oil-free, soy-free, gluten-free, grain-free, keto, Paleo, and endlessly versatile.
It’s rare (make that nonexistent) that I include exercise instructions in my recipe posts.
This recipe requires sprinting.
- Round one: Sprint to the store to purchase pepitas (green pumpkin seeds). Modification: Sprint with your fingers to order pepitas online.
- Round two: Sprint to the kitchen to prepare today’s recipe!
Read on. Then ready, set, run!
How Can You Make Scrambled Eggs with Pepitas (Green Pumpkin Seeds)?
It sounds implausible. And, frankly, weird. Yet soaking, blending, and seasoning green pumpkin seeds (pepitas) into a smooth, golden batter is all you need to create a perfect, plant-based scramble.
Pepita Scramble Benefits
Check out everything that these “everything” bagels boast:
- Vegan (egg-free & dairy-free}
- High protein (7 grams per serving)
- High fiber
- Easy to make
- Fast to cook
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
To make your pumpkin seed (pepita) scramble batter, you will need the following:
- Green pumpkin seeds (pepitas)
- Turmeric (for golden color as well as savory flavor)
- Garlic powder
- Onion powder
- Black salt or regular salt
You will also need water, for soaking and blending.
Can I Use Different Herbs and Spices in my Pepita Scramble?
The only ingredients you absolutely need to make the scramble are the green pumpkin seeds and water. I’ll say salt, too. You can adjust the amount of salt to your needs, but I think an entirely salt-less scramble would be pretty dreary.
Turmeric contributes golden color to the scramble. But you can like it or lump it. Pale green eggs are pretty great, anyway (I will eat them here or there, I will eat them anywhere…).
The turmeric, along with the garlic powder, onion powder, and black salt (see below) work together to create an umami base flavor for the scramble. But you can choose the herbs, spices, and salts you prefer.
What is Black Salt?
Known as kala namak in Indian cooking, black salt is a Himalayan salt that contains sulphur compounds. The compounds give the salt a distinct, pungent smell–like eggs! It is unmistakable from the moment you open the jar or packet.
A handful of studies purport health benefits from consuming black salt (e.g., due to its richness in antioxidants, lower sodium than traditional salt, and array of trace minerals). I am suggesting its use here for taste alone. A small amount adds significant oomph and egg-y satisfaction to the pumpkin seed scramble (and many other foods, too).
If you do not have black salt, or do not wish to buy it, simply use the salt you have and/or prefer (but do consider acquiring some in the future :)).
Where Can I Buy Black Salt?
You can choose from a variety of black salt options at Indian grocery stores and International food stores. Keep in mind that it may only be labeled as kala namak, not black salt, depending on the origin of manufacturing.
My small Texas town has one International grocery store (Mexican foods), and no Indian grocers, so I order black salt online. You can find it on places such as amazon, iherb.com, and a variety of online Indian food stores.
One more note: double-check that you are not buying Hawaiian black salt, black truffle salt, or a black pepper salt blend. None of these have an egg-y smell or flavor.
Step By Step Instructions for Making Vegan Pumpkin Seed Scramble
You will need some time to soak the pepitas (at least 1 hour for the boiling water method). The good news is that you can make and blend the batter the day, or days, ahead of time.
Step One: Soak the Pumpkin Seeds (Pepitas)
Place the pumpkin seeds in a medium bowl. Add enough water to cover the seeds by 1 inch (2.5 cm).
- Fast Method: Use boiling water. Let soak for 1 hour.
- Overnight Method: Use cold or room temperature water. Let soak for a minimum of 8 hours or up to 24 hours.
Step Two: Rub the Seeds to Remove Some Color
After the seeds have soaked, give them a rubbing. I know, this sounds weird. It’s just to remove some of the green skin from the seeds.
If you are A-Ok with greenish eggs, you can skip this step. Otherwise, stick your clean hands into the bowl and rub the seeds with your fingers. The soaking water will already have a green tinge (from the skins sloughing off). A brief rub will encourage more green skin to come off.
As you can see below, this does not strip away all of the green, only some. No fussing, and no more than a minute of your time, required.
Step Three: Drain the Pumpkin Seeds
Drain the pumpkin seeds in a colander or mesh sieve. Rinse the seeds under cold water and drain again.
Step Four: Blend the Pepita Scramble Batter
Place the drained pepitas, fresh water (2 cups), turmeric, onion powder, garlic powder, and salt (black salt or regular) in a blender.
Blend on high speed until completely smooth, stopping once or twice to scrape down the sides of the blender container.
Use the pumpkin seed batter right away, or transfer to a sealed container (refrigerate for up to 1 week).
Step Five: Cook the Pepita Scramble
Choose a small, medium, or large skillet, depending on how much scramble you are scrambling. The photos below are for a single serving (1/2 cup/118 mL of batter). I used a medium nonstick pan.
If using a nonstick skillet, or a well-seasoned cast iron skillet, you will not need to add any oil to the pan. If using a stainless steel or other variety of skillet, you may want to spritz the pan with nonstick cooking spray.
- Set the skillet over medium heat for 1 minute and then add the desired amount of batter (1/2 cup in photos above).
- Let the batter cook for at least 1 minute–until it begins to bubble and set up–before moving it with a spatula.
- Use a rubber or silicone spatula to move the batter around the skillet until fluffy curds form (push the curds up against each other to form large curds).
- Just like a scramble made with eggs, you decide how soft or firm the results. The longer you cook the scramble, the firmer the final result. I like mine on the former side.
- Unlike a scramble made from eggs, this pepita scramble will not get tough! Well, perhaps if you cooked it for an hour. Even when cooked super firm, the scramble is still tender.
Does a Vegan Pumpkin Seed Scramble Taste Like Scrambled Eggs?
Yes! Even more so if you choose to use black salt.
With that being said, would I serve a pumpkin seed (pepita) scramble to a scrambled egg purist? If they were open to new food possibilities, sure. Otherwise, no, since, my audience is not scrambled egg purists.
YOU are my audience. Since you are reading all about how to scramble pumpkin seeds, then I am certain you will love the taste and texture of this scramble. Humility aside, it is pretty darn great: delicious, nutritious, versatile, affordable, easy, and convenient—that’s my kind of cooking and eating, and I hope it is yours, too.
The flexibility of this vegan scramble matches regular scrambled eggs, meaning that the options for meals (breakfast, brunch, and beyond) is vast.
FAQ & Substitutions
Can I substitute different nuts or seeds for the green pumpkin seeds (pepitas)?
No, I do not recommend it. That does not mean that you cannot experiment. However, I cannot predict how any substitutions will work, or whether adjustments need to be made.
Note, too, that white pumpkin seeds cannot work in place of pepitas. Pepitas are shelled pumpkin seeds. The white pumpkin seeds that are commonly avowable for purchase in the United States are unshelled.
Can I make the scramble batter in advance?
Yes! You can make the batter up to a week in advance. Store it in an airtight container in the refrigerator until ready to use. Once the batter is prepared, the scramble takes well under 5 minutes to cook.
Do You Have any Other Easy, High Protein Pepita Recipes?
I do not have a blender. Can I use a food processor?
Yes. A blender is definitely the best tool for creating a perfectly smooth pepita scramble batter (which is what you want). An immersion blender also works really well.
But in a pinch, yes, a food processor will do the job. Blend the batter a little bit longer to ensure that the batter is as smooth as possible.
Do you have any other vegan egg scramble recipes?
Yes! Check out my Easy 1-Ingredient Vegan Scramble made with chickpea flour. No blender is required and the batter requires less than a minute of time to make. Like this recipe, the batter will keep in the refrigerator for several days.
Recipes Related to Pumpkin Seed Scramble
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- 3-Ingredient Chickpea Flour Frittata
- Sweet Potato Kale Chickpea Flour Frittata
- Chickpea Flour Tortilla Espanola Muffins
- Chickpea Flour Pasta Broccoli Frittatas (high protein)
- Vegan Hash Brown Omelet Muffins
- Tex-Mex Black Bean Frittatas (high protein)
- Vegan Quinoa Omelet Muffins