Pro Egg & Veggie Scramble

Simple scramble of eggs, mostly the whites, with spinach and crushed califlower.

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Step 1

• In a separate container, prepare 6 egg whites, and 2 yolks (reserve 4 yolks in a snack back for another time). Whisk well, just before cooking.

Step 2

• Wash veggies well, even if they are pre-washed – sand on spinach is not good. Dry as best you can with paper towels, and/or spin, shake, air dry…the less moisture, better your cooking results.

Step 3

• Crush the cauliflower, in a sandwich bag, between two paper plates, you want to have mini stalks and a big rice effect. I just smash them with my fist, be careful – this can get messy.

Step 4

• On a paper plate, put your crushed cauliflower and fresh spinach on top of that, add ¼ of water. Cover with another paper plate (this is the steam dome), then microwave on high for 90 to 120 seconds. Let stand.

Step 5

• Pre-heat non-stick pan on high for 1-2 min, then add olive oil (while pan is heating, this is the time to whisk your eggs – don’t kill them, just incorporate and blend in some air).

Step 6

• Once pan is hot with well coated with olive oil, send in the veggie mix, stir a bit, add Ms. Dash, fresh black pepper and salt if you so desire.

Step 7

• Bring temp down to medium-high and warm the veggies for a minute or so – when you see some steam, you are ready…

Step 8

• Add the egg mixture on top of veggie mix until is coats them…set heat to medium low and let stand for about 2-3 minutes.

Step 9

• Next steps are up to you, I like to wait until solid curds form around the edges, then fold over each other until just almost done, a little runny is probably okay, but your choice.

Step 10

• Put your scramble onto a warm, real plate, and let sit for 2 mins.

Step 11

• Garnish – anything within your diet and taste preference, but it has its own flavor. You can add more black pepper, fresh chopped parsley or cilantro, your favorite hot sauce (I use this a lot), some feta cheese, or a dollop of sour cream, and viola – done.