Scrambled Eggs with Cauliflower
by Editorial Staff
Fans of vegetables will love scrambled eggs and cauliflower. Pete, a juicy and tender dish, which is very easy to prepare – just what you need for breakfast!
Cook: 20 mins
Servings: 3
Ingredients
- Eggs – 6 pcs.
- Cauliflower – 250 g
- Garlic – 2 cloves
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 2 tbsp
Directions
- Disassemble the cauliflower into inflorescences and rinse thoroughly. Pour about 1 liter of water into a saucepan, set to maximum heat and bring to a boil. Add lightly salt to the water and toss in the cabbage. Cook the cauliflower for about 5-7 minutes, until tender. If you prefer frozen cabbage, it will only be enough for it to boil for 2-4 minutes.
- Put the finished cabbage in a sieve or colander to drain excess liquid. In a skillet over medium heat, heat the vegetable oil and fry the cabbage for about 2-3 minutes, until light crust. Add salt and pepper. Peel the garlic, chop finely with a knife and send to the pan. Stir.
- Spread the sautéed cabbage over the bottom of the pan, making small indentations. Break the egg into the indentation. Lightly add salt and fry over medium heat for about 3-4 minutes, until the eggs are ready.
- The original scrambled eggs with cauliflower are ready.
Enjoy your meal!
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