Chinese-style Pumpkin Omelette

This quick, fluffy omelette is as versatile as you’d want it to be, made even more extraordinary thanks to the nutty richness of International Collection’s Virgin Pumpkin Seed Oil.

Time 10 min
Servings 4
Difficulty 2


  • 3 eggs
  • 2 cups pumpkin, cut into 2-inch pieces
  • 1 small bunch chives, cut into 2-inch long pieces, about 1 cup
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon cooking wine
  • 2 tablespoons International Collection Pumpkin oil
  • A handful of toasted sesame seeds for topping


  1. In a large bowl, beat the eggs and toss in salt, ground pepper and cooking wine to season, stir to mix well.
  2. Add in the pumpkins and chives, mix well and set aside.
  3. Add International Collection Pumpkin oil to a 10-inch non-stick pan, shake the pan to distribute the oil evenly and turn to medium-low heat.
  4. Before the oil starts to shimmer, add the mixture into the pan and spread evenly with a spatula.
  5. Cook under medium-low heat with the lid on for 5 minutes on one side.
  6. Flip to the omelette with the help of a plate, and cook another 4-5 minutes with the lid off.
  7. Top with toasted sesame seeds and serve with soy sauce for dipping.