One Pan Cauliflower, Mushroom & Egg
1/2 tsp Extra Virgin Olive Oil
1/8 Head of Cauliflower (small, chopped into florets)
2 Cremini Mushrooms (sliced)
1 1/2 tsps Fresh Dill
Sea Salt & Black Pepper (to taste)
Amount per serving
1Heat the oil in a pan over medium heat. Add the cauliflower and cook for seven to eight minutes, stirring often to cook evenly, until starting to become forktender.
2Add the mushrooms to the pan and cook for another three to four minutes or until browned.
3In a bowl, whisk together the egg, dill, salt, and pepper. Pour into the pan and turn the heat down to low. Cook for about six to seven minutes or until the egg has set.
4Divide evenly between plates, top with avocado, and enjoy!
Leftovers:Refrigerate in an airtight container for up to three days.
More Flavor:Add paprika and chili flakes.
Additional Toppings:Top with mozzarella cheese.
No Fresh Dill:Use parsley or green onion instead.