Cauliflower Rice with Sautéed Vegetables and Eggs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
– 2 cups cauliflower rice (fresh or frozen)
– 1 small zucchini, diced
– 1 bell pepper, diced (any color)
– 1 cup fresh spinach, chopped
– 2 large eggs
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh herbs for garnish (like parsley or cilantro) 
Instructions:
1. If using fresh cauliflower, wash and chop the cauliflower into florets. Use a food processor to pulse it into rice-sized pieces. If using frozen cauliflower rice, thaw it according to the package instructions.
2. Heat olive oil in a large non-stick skillet over medium heat.
3. Add the diced zucchini and bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are softened.
4. Stir in the chopped spinach and continue to sauté for another 2-3 minutes until wilted.
5. Add the cauliflower rice to the skillet. Sprinkle with garlic powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
6. In a separate small pan, scramble the eggs over medium heat until fully cooked. Season with a pinch of salt and pepper.
7. Serve the sautéed vegetable and cauliflower rice mixture on plates, topped with scrambled eggs. Garnish with fresh herbs if desired.
Nutritional Information (per serving):
Calories: 180
Protein: 10 grams
Fat: 10 grams
Carbohydrates: 8 grams
Fiber: 4 grams
Net Carbs: 4 grams
Vitamins and Minerals: Rich in Vitamin A, C, K, and folate, along with antioxidants from vegetables.
This delicious, low-carb breakfast is not only filling but also packed with nutrients, making it an excellent option for those managing blood sugar levels. Enjoy your healthy start to the day!
