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
chopped red onion
green beans - chopped into thirds
olive oil for sautéing
seasoning: salt, pepper and paprika
cherry tomatoes - cut into rounds
In This Recipe
Sauté cauliflower rice, red onion and green beans in olive oil over medium heat. Sprinkle with salt, pepper and paprika.
Once the cauliflower is cooked, add cherry tomatoes and parsley leafs.
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.
Transfer to a plate and sprinkle with pumpkin seeds