Go Back

Scrambled Eggs with Chopped Cauliflower Recipe

Emily Carter
Fluffy scrambled eggs with chopped cauliflower provide a nutrient-dense, flavorful breakfast or brunch, balancing protein, vegetables, and light indulgence.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 servings
Calories 190 kcal

Ingredients
  

  • 4 large eggs or vegan egg substitute
  • 1 cup chopped cauliflower florets
  • 1 tbsp olive oil or vegan butter
  • Salt and black pepper to taste
  • 1 tsp garlic powder optional
  • 1 tbsp chopped fresh parsley optional garnish

Instructions
 

  • Heat olive oil in a non-stick skillet over medium heat.
  • Add chopped cauliflower; sauté 3–4 minutes until slightly tender.
  • Whisk eggs with salt, pepper, and garlic powder.
  • Pour eggs into skillet; cook gently, stirring occasionally until fluffy.
  • Garnish with parsley and serve immediately.

Notes

Nutritional Values (per serving)

  • Calories: 190
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 12g

Vitamins & Minerals (per serving, approx.)

  • Vitamin A: 10%
  • Vitamin C: 30%
  • Folate: 12%
  • Vitamin K: 15%
  • Iron: 8%

Tips to Enhance Flavor

  • Lightly steam cauliflower before sautéing for softer texture.
  • Add nutritional yeast for subtle umami flavor.
  • Sprinkle paprika or chili flakes for a kick.
  • Serve with avocado slices or whole-grain toast.
  • Don’t overcook eggs; cauliflower retains best crunch when tender, not mushy