Scrambled Eggs with Cauliflower
- 2 large eggs
- 4 large egg whites
- 1/4 cup reduced-fat sour cream
- 1/2 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.