SCRAMBLED EGGS (WITH CALIFLOWER PUREE)
Steps:
- Prepare califlower puree: 1. Cut off florets and discard core; 2. Cut off florets and discard core; 3. In a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth, creamy texture. In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt. 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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