Author Notes
This dish has so many vibrant flavors and textures. The seeds might seem weird here, but it totally changes the dish & brings some extra crunch! It’s the perfect brunch for a slow morning, or works great for dinner as well. —Anneka Bjorkeson
Ingredients
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1 cup
cauliflower rice
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3 tablespoons
chopped red onion
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10-15
green beans - chopped into thirds
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olive oil for sautéing
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seasoning: salt, pepper and paprika
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1/2 cup
cherry tomatoes - cut into rounds
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1/4 cup
parsley leafs
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2-4
eggs
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2 tablespoons
pumpkin seeds
Directions
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Sauté cauliflower rice, red onion and green beans in olive oil over medium heat. Sprinkle with salt, pepper and paprika.
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Once the cauliflower is cooked, add cherry tomatoes and parsley leafs.
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Crack the eggs into the mixture (I like to clear out a little hole first so that the egg touches the pan directly). Cook until the whites have set.
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Transfer to a plate and sprinkle with pumpkin seeds
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