Scrambled Eggs (With Cauliflower)

READY IN: 8mins
Recipe by Karen in MA

Created by Jessica Seinfeld From the book "Deceptively Delicious" Hidden cauliflower puree provides kids with half the daily value for vitamin C. With more than 19 grams of protein per serving, these scrambled eggs pack a powerful protein punch!

Top Review by Kate Cooks

I made these last week and really liked them. I don't necessarily hate cauliflower, I was just looking for a way to eat more vegetables. You cannot taste the cauliflower. These eggs are a little whiter than I usually make my eggs, but they taste great and are really filling. I used a mix of shredded romano and parmesan and added it after the eggs were cooked. I'll make this again.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.
  2. Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat.
  3. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled�firm but nice and moist (2-3 minutes).

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