Scrambled Eggs with Cauliflower

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Scrambled Eggs with Cauliflower

4 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs with Cauliflower
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 340kcal


  • 2 cup cauliflower, florets
  • 8 large egg
  • 1/2 cup yogurt, plain
  • 1 none cooking spray
  • 4 slice bread, whole wheat
  • 4 teaspoon butter, unsalted

Serve With

  • 2 medium orange


  • Chop cauliflower into smaller pieces and add to a food processor. Process until finely chopped, resembling rice.
  • In a large bowl, whisk together the eggs, yogurt, and cauliflower.
  • Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
  • Add the egg mixture to the hot pan, then reduce heat to low and cook 2-3 minutes, stirring frequently, until firm but still nice and moist.
  • Toast bread and spread each slice with butter.
  • Serve eggs with orange slices and toast on the side.
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Calories: 340kcal | Carbohydrates: 32g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 384mg | Sodium: 327mg | Fiber: 7g | Sugar: 5g

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