Cauliflower Scrambled Eggs
Serves 2
Ingredients:
4 eggs, separated into 4 whites and 2 yolks
2 tbsp low fat soured cream
2 tbsp Parmesan, grated
1/4 tsp salt
1 tsp butter
1-2 garlic cloves, crushed (optional)
Freshly ground black pepper
1 tbsp finely chopped fresh herbs (basil, parsley and chives are nice)
1 quantity of Cauliflower mash
Cauliflower Mash
1 cauliflower, broken into florets
75ml milk substitute or light coconut milk
1 scallion, finely chopped
1 tbsp low fat cream cheese
1 tsp dried parsley
1 tsp garlic powder
1 tsp wholegrain mustard
Salt and freshly ground pepper
How to prepare:
Cauliflower Mash
- Cook the cauliflower in a steamer until tender.
- Drain and place in a large bowl along with the milk substitute.
- Mash well and stir in the rest of the ingredients.
- Season to taste and serve.
Cauliflower Scrambled Eggs
- Use a whisk to lightly beat the 4 eggs, 2 egg yolks, soured cream, Cauliflower mash, Parmesan and salt in a large bowl.
- Melt the butter in a large heavy saucepan and pour in the egg mixture.
- Cook on a low heat for 3-4 minutes, stirring frequently, until the eggs are scrambled but still nice and moist.
- Stir in the garlic, season and remove from the heat.
- Spoon the eggs onto two warmed serving plates and garnish with the chopped herbs.
Approximately 310 Kcal , 7.7g Fibre and 28.5g Protein per serving
Calories per serving