Scrambled Eggs with Cauliflower and Potato

Ingredients

• Egg2 count (110 g)
• Cauliflower1/2 cup (55 g)
• Potato1/2 medium (90 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   While you boil water with salt in a small pot, peel the potato and cut into medium pieces. Wash the cauliflower and cut into small florets.

2. 2

   Step 2

   Once boiling, add the potato and boil for 6 minutes.

3. 3

   Step 3

   Then add the cauliflower and boil for 4 more minutes with the potato. Remove once cooked without breaking. Drain and set aside.

4. 4

   Step 4

   Crack the eggs into a bowl, add salt and pepper to taste, and beat.

5. 5

   Step 5

   Preheat a non-stick pan over medium heat. Once heated, pour the oil and spread.

6. 6

   Step 6

   Add the cooked and chopped cauliflower with the egg mixture.

7. 7

   Step 7

   Fry while stirring constantly for about 3-5 minutes. Remove once the egg is set.

8. 8

   Step 8

   Serve the scrambled egg with cauliflower on a plate. Add the potatoes on top and, if you want, some chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Cauliflower and Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.