Quick Cauliflower Egg Skillet

Simple, fast, delicious, for lunch or dinner! Cauliflower with egg in a frying pan is very easy to make, even a novice housewife can do it. You can supplement the dish with any spices, herbs, as well as fresh herbs or grated cheese.
cook time: 30 min
Nora Vaughn
Quick Cauliflower Egg Skillet

Nutrition Facts (per serving)

25
Calories
2g
Fat
1g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Butter 30 g
Water 1.5 l
Eggs 2 pc
Cauliflower (Fresh or frozen) 400 g

Recipe instructions

Step 1

Step 1
How to make cauliflower with egg in a frying pan? For cooking, you can use either fresh or frozen cauliflower. Moreover, the latter should not be defrosted in advance. And fresh ones need to be washed under running water and disassembled into inflorescences. So, pour cold tap water into the pan. Add cauliflower and place over medium heat. Once the water has boiled, add salt and cook for another five minutes.

Step 2

Step 2
Drain the cabbage in a colander and allow the excess water to drain, as the frying process follows. If the florets are too wet, they will simmer rather than fry.

Step 3

Step 3
Wash the eggs under running water and beat them into a bowl. Add a pinch of salt there and beat with a fork until light bubbles form, just so that the salt dissolves and the white and yolk are well combined.

Step 4

Step 4
Heat a non-stick frying pan over high heat. Add the butter and, reducing the heat to medium, melt it until liquid. It is the butter that will significantly enrich the taste of this dish. Although, you can also fry it on sunflower.

Step 5

Step 5
Place the cabbage florets in the pan and fry them for a couple of minutes over medium heat, uncovered to prevent the cabbage from boiling too much.

Step 6

Step 6
Pour the egg mixture into the pan and immediately stir everything with a spatula, preventing the eggs from turning into an omelet. Cook for another five minutes over medium heat, stirring constantly to prevent it from burning. As a rule, this time is enough for the eggs to reach readiness. But, of course, everyone’s slabs are different, so be guided by yours. The egg mixture should turn white and firm, but not wet. Before serving, pepper the dish to taste.

Additional rubrics

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