Scrambled Eggs (with Cauliflower)
Created by Jessica Seinfeld
Servings: Serves 2
  • 2 large eggs
  • 4 large egg whites
  • 1/4 cup reduced-fat sour cream
  • 1/2 cup cauliflower puree
  • 2 tablespoons grated Parmesan
  • Pinch of salt
  • Nonstick cooking spray
  • 1 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