Cauliflower and Pastrami Scrambled Eggs

  • Difficulty: Medium
  • 25 minutes
  • 4 servings

Start your day Keto-style with these scrambled eggs made with creamy cauliflower and salty smoky pastrami. Enjoy a fluffy breakfast that has it all. This should be enough for 4, but if you’re really into pastrami, there is nothing set in stone. Right?

Ingredients Needed for Cauliflower and Pastrami Scrambled Eggs

1 pound cauliflower
1 tablespoon extra virgin olive oil
1 onion, chopped
3 garlic cloves, crushed
4 eggs
0.5 medium green bell pepper, diced
3 ounces of pastrami, chopped
1 teaspoon cajun seasoning

How to Cook Cauliflower and Pastrami Scrambled Eggs

  1. Fill a bigger pot halfway with water and heat it, then add the cauliflower florets. Boil for 5 minutes. Set aside.
  2. Transfer the boiled cauliflower florets on the work surface on paper towels and gently pat them. Chop them using a knife.
  3. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender. Add the garlic and stir it in.
  4. Shortly whisk the eggs in a bowl, then pour them into the skillet. Add the bell pepper, pastrami, and cooked cauliflower. Season with Cajun seasoning. Cook and stir for 3 minutes.

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