Scrambled Eggs (with Cauliflower)
Created by Jessica Seinfeld
From the book Deceptively Delicious
Serves 2
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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!
INGREDIENTS
- 2 large eggs
- 4 large egg whites
- 1/4 cup reduced-fat sour cream
- 1/2 cup cauliflower puree
- 2 Tbsp. grated Parmesan
- Pinch of salt
- Nonstick cooking spray
- 1 tsp. 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.
Let me know how it works for you!
My family and I had these eggs this morning for Breakfast -- they were delish!!! I would though add some pepper and maybe some grarlic, the califlower made them a little sweeter then you would think.
Hope you like them!!!
Bee
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Bluej80We eat scrambled eggs a lot so this was an easy change. I like the fact that with the Parm in it, it looks like cauliflower to me! smile.
I use 6 eggs and no egg whites and I also chop up 3 slices of bologna into small bits that I warm in the skillet first before I add the egg mixture. MMmmmm!
I have tried this same recipe with my 15 month old. I used Carrot puree instead. He absolutely loved it and wanted more. He doesn't typically like eggs, so I wanted to dress it up a bit and didn't have cauliflower. I will have to try it the correct way. YUm!


- smilin_liz
on Nov. 30, 2007 at 10:10 AM