Ingredients
1 head of cauliflower
1 cup frozen peas and carrots
1 cup bean sprouts
1 cup green onion, diced
2 Eggland’s Best eggs
1 Tbsp + 1 tsp olive oil
2 Tbsp soy sauce
Directions:
Wash cauliflower and remove stem cutting the cauliflower into florettes. Place half of the cauliflower in a food processor. Chop coarsely and set aside. Repeat with other half of cauliflower. Lightly whisk 2 eggs with a few drops of soy sauce. In a large frying pan or wok, heat 1 tsp olive oil over medium high heat. Scramble eggs, remove to food processor and pulse once or twice to coarsely chop eggs. Set aside. Heat 1 tablespoon olive oil in frying pan or wok, stir-fry cauliflower, peas and carrots for 7-8 minutes. Add bean sprouts, green onion, eggs and 2 tablespoons soy sauce. Stir-fry one more minute until heated through. Serve with lightly seasoned steamed chicken or fish for a savory dinner.
