breakfast recipe · #00835
Feta Dill Cauliflower Egg Scramble
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 20 min
- Servings
- 3
- Difficulty
- Level 1
- Ingredients
- 8
Prep10 min
Cook10 min
Inactive0 min
Total20 min
Ingredients
- 6 eggsChicken Egg
- ¼ cupWhole Milk
- 8 ozCauliflower
- 3 ozFeta Cheese
- 1 tbspDill
- 1 tbspOlive Oil
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Keep the Chicken Egg refrigerated until cooking. Wash the Cauliflower under running water, keep leafy greens separate from raw meat and poultry, cut the vegetable into small pieces, and chop the Dill.
- Heat the Olive Oil in a skillet and cook the Cauliflower until tender. Whisk the Chicken Egg with the Whole Milk, Table Salt, and Black Pepper.
- Add the egg mixture, Feta Cheese, and Dill. Stir until the eggs are firm with no visible liquid and reach at least 160°F (71.1°C), then serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 18.7 g
- Carbohydrates
- 6.7 g
- Fat
- 21 g
- Fiber
- 1.6 g
- Sodium
- 884.1 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.