Rocco DiSpirito’s Mexican Cauliflower Chili Scramble

Yield: 4 servings
Calories: 184
Theme: Breakfast
Rating:  This recipe has not been rated

This is no ordinary egg-and-vegetable scramble. Broccoli, cauliflower, red bell pepper, onion, and tomato ensure this savory dish has no shortage of veggies and vitamins. Spices such as ground cumin and chili powder also offer a flavorful kick without excess calories.

 

Recipe from: The Negative Calorie Diet by Rocco DiSpirito.

Ingredients

  • olive oil cooking spray
  • 1/2 head of cauliflower, grated on the large side of a box grater (about 3 cups yield)
  • 2 tbsp minced onion
  • 1/2 cup small-diced red bell pepper (about 1 medium pepper)
  • 1/4 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 cup crushed tomatoes
  • salt
  • crushed red pepper flakes
  • 1 cup very small broccoli florets
  • 12 large egg whites, or 1 pint of liquid egg whites
  • 1 avocado, cut into bite-sized chunks

Directions

1. Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the cauliflower and cook until browned; transfer to a bowl. Add the onion, bell pepper, cumin, chili powder, and garlic powder to the skillet and cook until the onion and bell pepper have softened, 2 to 3 minutes. Add the tomatoes and cook until the mixture is soft and thick. Add the califlower, season with salt and red pepper flakes, and stir to combine. Transfer the vegetable "chili" to a bowl.

 

2. Wipe the skillet clean, lightly coat again with cooking spray, and place over medium-high heat. Add the broccoli and cook until tender, 1 to 2 minutes. Add the egg whites and cook, scrambling them, about 2 minutes. Season.

 

3. Spoon the eggs and cauliflower chili onto four plates; top with avocado and serve.

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