Fried eggs with cauliflower

Fans of vegetables will surely like scrambled eggs and cauliflower. A nutritious, juicy and tender dish that is very easy to prepare - just what you need for breakfast!

Ingredients

• Eggs - 6 pcs.
• Cauliflower - 250 g
• Garlic - 2 cloves
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 2 tbsp. spoons

Directions

1. Cauliflower works both fresh and frozen - so these original scrambled eggs can be easily cooked at any time of the year.
2. Disassemble the cauliflower into inflorescences and rinse thoroughly.
3. Pour about 1 liter of water into a saucepan, set to maximum heat and bring to a boil. Add lightly salt to the water and toss in the cabbage.
4. Cook the cauliflower for about 5-7 minutes, until tender. If you prefer frozen cabbage, it will only be enough for it to boil for 2-4 minutes.
5. Throw the finished cabbage in a sieve or colander so that the excess liquid glass.
6. In a skillet over medium heat, heat the vegetable oil and fry the cabbage for about 2-3 minutes, until light crust.
7. Add salt and pepper. Peel the garlic, chop finely with a knife and send to the pan. Stir.
8. Spread the sautéed cabbage over the bottom of the pan, making small indentations. Break an egg into each indentation.
9. Lightly add salt and fry over medium heat for about 3-4 minutes, until the eggs are cooked as desired.
10. The original scrambled eggs with cauliflower are ready.
11. Bon Appetit!