Cauliflower & Spinach Breakfast Skillet with Soft Eggs
Nutritional Information
A nourishing, low-carb breakfast skillet using roasted cauliflower, fresh spinach, mushrooms and soft-cooked eggs — whole foods only, no added fats required.
This recipe is originally for 1 servings. How many are you cooking for today?
- 7 ozs cauliflower florets (chopped)
- 1 3/4 ozs fresh spinach
- 1 3/4 ozs mushrooms (sliced)
- 3 larges eggs
- 1/2 oz raw sliced almonds
- 1 teaspoon fresh thyme leaves
Preheat a skillet over medium-high heat. Add cauliflower florets and allow to char lightly in the dry pan, stirring occasionally, about 6–8 minutes.
Add sliced mushrooms and continue cooking 3 minutes until soft. Toss in spinach and cook until wilted.
Make three small wells and crack one egg into each. Reduce heat to medium-low, cover the skillet and cook until eggs are set to preference (about 5–7 minutes for slightly runny yolks).
Sprinkle with sliced almonds and fresh thyme before serving.
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