Scrambled Eggs with Cauliflower

Scrambled Eggs with Cauliflower

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large eggs

  • 4

    large egg whites

  • ¼

    cup reduced-fat sour cream

  • ½

    cup cauliflower puree

  • 2

    tablespoons grated Parmesan

  • Pinch of salt

  • Nonstick cooking spray

  • 1

    teaspoon olive oil


In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt. Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. 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 to 3 minutes.


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