Servings: Serves 2
Ingredients 2 large eggs4 large egg whites1/4 cup reduced-fat sour cream1/2 cup cauliflower puree2 tablespoons grated ParmesanPinch of saltNonstick cooking spray1 teaspoon olive oil
In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.
Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.
From the book Deceptively Delicious SM