Servings: 8
Diet: Vegetarian & Gluten-Free
Per Serving: 90 Calories | 11g Carbs | 2g Sugar | 4g Fiber | 3.5g Fat (0.5g Sat Fat) | 6g Protein | 340mg Sodium
Ingredients
- 1 tablespoon oil
- 1 (12 ounce) bag of frozen peas and carrots or canned equivalent
- 1 bunch green onions, chopped
- 2 eggs
- 1 head cauliflower, grated using a box grater or pulsed in a food processor
- 3 tablespoons low-sodium soy sauce
Instructions
- Heat the oil in a large skillet over medium heat. Add the peas and carrots and stir occasionally until warmed through, about 2-3 minutes. Add the green onions and cook for 1 minute. Transfer the vegetables to a plate.
- Break both eggs into the skillet and scramble until cooked through, about 3 minutes.
- Return the vegetables to the skillet with the eggs. Stir in the grated cauliflower and soy sauce. Cover and cook until the cauliflower softens, about 3 minutes.
Try This! Use different combinations of fresh, frozen or canned vegetables.
Make it Gluten-free: Use gluten-free soy sauce or tamari instead of regular soy sauce.