Enjoy a vibrant, nutritious meal with this Cauliflower Veggie Scramble Delight. Packed with colorful vegetables, fluffy eggs, and aromatic herbs, this dish is perfect for a low-carb, gluten-free breakfast, lunch, or dinner. The sweetness of the peppers, the fresh kick of green onions, and the buttery aroma make it both comforting and refreshing. Quick to make, it’s ideal for busy weekdays or a light weekend brunch.
Ingredients
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1 medium cauliflower head
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Water (enough to cover cauliflower)
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Salt, to taste
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2 teaspoons butter
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2 sweet peppers, chopped
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2 green onions, chopped
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2 garlic cloves, minced
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3 eggs
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A pinch of black pepper
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1 teaspoon Italian herbs
Directions
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Prep the Cauliflower: Wash and cut the cauliflower into florets.
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Cook Cauliflower: Bring a pot of salted water to a boil. Add cauliflower and cook for about 5 minutes, until just tender. Drain thoroughly.
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Sauté Vegetables: In a pan, melt the butter over medium heat. Add green onions and sauté for 1 minute. Stir in sweet peppers and cook for 2–3 minutes. Add garlic and cook for 30 seconds until fragrant.
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Combine Ingredients: Add the cooked cauliflower to the pan and stir well.
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Prepare Eggs: In a bowl, beat the eggs with salt, black pepper, and Italian herbs.
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Cook Scramble: Pour the egg mixture over the vegetables. Stir constantly over medium heat until eggs are fully cooked and combined.
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Serve: Plate warm and enjoy your Cauliflower Veggie Scramble Delight!
Nutritional Info & Prep Time
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Calories: ~180 kcal per serving
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Protein: 9g
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Fat: 10g
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Carbohydrates: 10g
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Fiber: 3g
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