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Cauliflower Breakfast Scramble

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Cook Time 15 minutes
Servings 2 Serving
Calories 370 kcal

Ingredients
 

  • 1 (150g) Red Onion (large-sized, diced)
  • 1 (119g) Red Bell Pepper (medium-sized, diced)
  • 1 (119g) Green Bell Pepper (medium-sized, diced)
  • 2 cups (140g) Mushrooms (sliced) - Available in 8-ounce containers
  • 1 (840g) Head Cauliflower (large-sized, cut into florets)
  • 1 ¼ cups (215g) Black Beans (cooked, drained and rinsed) - About 1 full 15-ounce can
  • ½ tsp (1g) Black Pepper - Available in spice jars
  • 1 tsp (3g) Ground Turmeric - Available in spice jars
  • ¼ tsp (1g) Cayenne Pepper (or to taste) - Available in spice jars
  • 2 (6g) Garlic Cloves (minced) - About 1 small bulb
  • 1 tbsp (5g) Green Onions (chopped) - About 1 small-sized stalk
  • 2 tbsps (14g) Flax Seeds, Freshly Ground - Available in 18-ounce bags

Instructions
 

  • In a large skillet over medium heat, sauté the diced onion, peppers, and mushrooms for 5 minutes, or until just beginning to soften. Add water as needed to prevent sticking (1–2 tablespoons at a time).
  • Add the cauliflower to the pan and cook for another 5 minutes, or until tender. Stir in the beans until thoroughly combined, then season with black pepper, turmeric, cayenne, and garlic. Cook for 5 minutes more to allow the flavors to meld.
  • Serve hot, garnished with green onions and flax seeds.

Nutrition

Calories: 370kcalCarbohydrates: 68gProtein: 23gFat: 5gFiber: 24g