Egg-white scramble with cauliflower and paprika

Ingredients

For 1 serving

• Egg whites4
• Eggs1
• Cauliflower120 g
• Paprika1 pinch
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, eggs,

In season: October – March

Method

1. Break the cauliflower into florets and grate them on the coarse side of a box grater into rice-sized grains.
2. Heat the oil in a non-stick frying pan over medium heat, add the cauliflower and paprika and sauté for 6 minutes, stirring, until tender and lightly golden.
3. Meanwhile beat the egg whites and egg with a pinch of salt and put the wholemeal bread on to toast.
4. Lower the heat, pour the eggs over the cauliflower and stir with a spatula for 2–3 minutes, until set but still soft.
5. Serve with the toast.