Scrambled eggs with cauliflower

Fry the strips of bacon (4 pcs) for 2-3 minutes until they are crispy and golden.

Meanwhile, chop the leek (1/3 pcs) and cauliflower (300 g).

In the pan where the bacon was cooked, add the chopped leek and sauté it until soft.

Then add the cauliflower to the leek and continue to cook the mixture for about 5 minutes until the vegetables are soft.

If necessary, add a little olive oil (0.5 tsp).

In a separate bowl, whisk the eggs (4 pcs) with a fork and pour them into the pan with the vegetables.

Season the mixture with sea or pink Himalayan salt (1/4 tsp), black pepper (a pinch), and ground cumin (a pinch).

Stir constantly until the eggs start to thicken, which will take about 3 minutes.

When the dish is ready, sprinkle it with fresh herbs.