- 4 large eggs
- 2 cups cauliflower rice
- 1 cup mushrooms, sliced
- ½ red bell pepper, diced
- ½ small zucchini, diced
- ½ small red onion, finely chopped
- 1 tbsp olive oil (or avocado oil)
- 1 clove garlic, minced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder (optional)
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Heat 1 teaspoon oil in a skillet over medium heat. Add cauliflower rice and cook for 4–5 minutes, stirring, until tender. Season with lime juice, salt, and pepper. Remove and set aside.
- In the same skillet, add another teaspoon of oil. Sauté onion, garlic, mushrooms, bell pepper, and zucchini for 5–6 minutes until softened. Stir in cumin, paprika, and chili powder.
- Push veggies to one side of the skillet. Add the remaining oil and crack in the eggs. Scramble until cooked through, then mix with the vegetables.
- Divide cauliflower rice between two bowls. Top with the egg and veggie mixture.
- Garnish with cilantro.
