Cauliflower Scrambled with Eggs |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 scallions, sliced | 2 Tbs butter | 1/2 small cauliflower |
| 8 large eggs | 1 tsp caraway seeds, crushed | 1 Tbs fresh chives, chopped |
| 1 | Cook the cauliflower in salted boiling water till tender, about 20 minutes. Drain and chop roughly. |
| 2 | Beat the eggs well in a bowl. |
| 3 | Melt the butter in a frying pan on low-medium heat. Fry the scallions for 2 minutes. Mix in the chopped cauliflower and the crushed caraway seeds. |
| 4 | Rasie the heat a little under the frying pan. Add the eggs and, stirring well, fry them till just done, which should take two or three minutes at most. Serve sprinkled with chives. |