Keywords: fiber-rich, dairy-free, protein-rich, healthy, soy-free, gluten-free, low-carb, paleo
Serves: 2
Prep Time: 5 minutes
Total Time: 20 minutes
Equipment: frying pan, spatula
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 12 ounces of frozen cauliflower rice
- 2 large eggs
- 1 tablespoon coconut aminos
- ¼ tsp garlic powder
- Sprinkle of red pepper flakes (optional)
Directions:
- Heat up a frying pan and add 1 tablespoon of extra virgin olive oil.
- Add the frozen cauliflower rice to the pan and cook on medium-high heat.
- Sauté for a few minutes and then make a space in the middle of the pan.
- Crack two eggs in the middle of pan and scramble until cooked.
- Once eggs are fully cooked, mix with cauliflower rice, and add coconut aminos and garlic powder.
- Serve with a sprinkle of red pepper flakes (optional) and enjoy!
Variations:
- Use avocado oil in place of extra virgin olive oil.
- Use chickpeas instead of eggs to make dish plant-based.
Notes:
- Store in a sealed container for no longer than 2 days.
- Reheat in the microwave for 1 minute.
Nutrition Notes:
- Eggs are a great source of protein and choline.
- Cauliflower is an excellent source of fiber and vitamin C.
Savings Tip:
- Frozen spinach is cheaper and lasts longer but you can always opt for fresh spinach.
Nutrition Facts:
Total Servings: 2
Serving Size: 1/2 of the pan
| Amount Per Serving | % Daily Value |
| Calories: 179 calories | 9% |
| Total Fat: 11 g | 18% |
| Saturated Fat: 2 g | 12% |
| Cholesterol: 164 mg | 55% |
| Sodium: 245 mg | 10% |
| Total Carbohydrates: 11 g | 4% |
| Dietary Fiber: 4 g | 16% |
| Added Sugar: 0 g | 0% |
| Protein: 10 g | 19% |
| Vitamin D: 38 IU | 10% |
| Calcium: 60 mg | 6% |
| Iron: 1 mg | 3% |
| Potassium: 400 mg | 12% |