Scrambled eggs are a hearty, bright and delicious quick breakfast. And with cauliflower, it turns out to be very juicy, light, and it is very easy to prepare. I assure you you can do it too! Try it!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
This recipe is perfect for those who like to have breakfast with egg dishes. After all, their variety has no boundaries, and you can constantly experiment with the product, depending on the seasonal vegetables. I propose to diversify the usual scrambled eggs, making it not only tasty, but also more useful. For all busy housewives, I offer a quick version of a great summer breakfast - scrambled eggs with cauliflower.
This dish is not only an easy and quick breakfast, but also an excellent tasty, nutritious and healthy dish. In addition, the vegetable is very low in calories, while it contains many trace elements and vitamins, which makes it suitable for dietary and baby food. But for the children's table it is boiled, and then they make steamed eggs. For adults - cabbage can be fried and cooked with classic fried eggs. I will share the last cooking option.
You can also make scrambled eggs for breakfast using leftover fried cauliflower at dinner. Then you dispose of the product and prepare a delicious, satisfying breakfast in a minimum amount of time.
- Caloric content per 100 g - 58 kcal.
- Servings - 1
- Cooking time - 30 minutes (with cabbage cooking)
Ingredients:
- Cauliflower - 1/3 head of cabbage
- Eggs - 2 pcs.
- Refined vegetable oil - for frying
- Salt - 1/4 tsp or to taste
- Ground black pepper - pinch or to taste
- Dill greens - for serving
Cooking scrambled eggs with cauliflower
1. Wash the cabbage under running water. Cut off the necessary part, which is disassembled into inflorescences. Then let them dry or wipe with a paper towel.
Wash dill greens, dry and chop finely. Leave it lying, you will need it only for serving food.
2. Place the frying pan on the stove, pour in refined vegetable oil and heat. Put the cabbage inflorescences to fry.
3. Bring the cabbage to the desired result over medium heat and season with salt and pepper 5 minutes until cooked. If you want the buds to remain crispy, cook them uncovered over medium heat for about 15-20 minutes, stirring occasionally. If you prefer a softer cabbage, then first fry it over medium heat until a ruddy color is formed, and then cover the pan with a lid and simmer over a slow flame in your own steam.
4. Drive eggs into a frying pan with cabbage, salt and fry for 3-5 minutes over medium heat without a lid, then the eggs will turn into fried eggs. If you want scrambled eggs "mash", then beat the eggs into a bowl, mix the yolk with the protein and pour into the pan. The cooking time for both dishes is the same.
5. Serve the food to the table immediately after cooking. Scrambled eggs are not fried in advance, but consumed immediately from the pan. Sprinkle chopped dill or any other fresh herbs on the dish before serving.
See also the video recipe on how to make an omelet with cauliflower.
