Cauliflower with egg, onion, and herbs
Cauliflower adds volume and fiber with a very modest amount of net carbs, while eggs bring protein and make the dish more filling. Onion, garlic, and herbs deepen the flavor without heavy sauces or starchy additions. The result is a quick home breakfast that fits easily into a keto routine.
Break cauliflower (300 g) into small florets or pulse it into a coarse rice-like texture. Dice onion (50 g), finely chop garlic (10 g), and prepare parsley (10 g) for finishing.
Heat ghee (25 g) in a skillet, add onion (50 g), and cook until softened. Add garlic (10 g) and cauliflower (300 g), season with table salt (2 g) and black pepper (1 g), and fry until the cauliflower softens and starts to brown lightly.
Pour in eggs (100 g) at the end, stir them through the vegetables until softly set, and remove from the heat. Finish with parsley (10 g) and serve right away while the cauliflower stays juicy and the eggs stay tender.
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