Total time: 20-25mns
Hidden cauliflower puree provides kids with half the daily value for vitamin C. With more than 19 grams of protein per serving, these scrambled eggs pack a powerful protein punch!
2 large eggs
4 large egg whites
1/4 cup reduced-fat sour cream
1/2 cup cauliflower puree (see directions below)
2 tablespoons grated Parmesan
Pinch of salt
Nonstick cooking spray
1 teaspoon olive oil
- To make cauliflower puree, cut off florets and discard core. Steam for 8 to 10 minutes. Puree 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.