Cauliflower & Spinach Egg Skillet
Nutritional Information
A whole-food, low-carb skillet breakfast made with grated cauliflower, eggs and sautéed spinach and mushrooms. No added oils — eggs provide the cooking fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 small head cauliflower (about 300 g), riced
- 4 larges eggs
- 3 1/2 ozs fresh baby spinach (about 100 g total)
- 3 1/2 ozs cremini mushrooms, sliced (about 100 g total)
- 1 clove garlic, minced
- To taste sea salt and black pepper
Heat a heavy nonstick or well-seasoned cast-iron skillet over medium. Add the riced cauliflower and cook, stirring, 4–5 minutes until it releases moisture and softens.
Push cauliflower to one side of the pan. Add sliced mushrooms and minced garlic to the cleared side; cook 3–4 minutes until mushrooms are soft, using the pan’s residual moisture (no oil).
Stir mushrooms into cauliflower, add spinach, and cook until wilted, 1–2 minutes. Season lightly with salt and pepper.
Make four small wells in the vegetable mixture and crack an egg into each well (use 2 eggs per serving). Cover the skillet and cook 4–6 minutes until eggs set to your liking.
Remove from heat, let sit 1 minute, then divide between two plates and serve hot.
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