Prep: 3 minutes • Total: 6 minutes • Serves 2
• 2 large eggs
• 4 large egg whites
• 1⁄4 cup reduced-fat sour cream
• 1⁄2 cup cauliflower puree
• 2 tablespoons grated Parmesan
• Pinch of salt
• Nonstick cooking spray
• 1 teaspoon olive oil
1 In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan, and salt.
2 Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled— firm but nice and moist—2 to 3 minutes.
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