Honey-Glazed Halal Chicken with Mango-Yogurt Reduction and Crispy Potato Tuiles
55 min
Simple Tomato and Egg Scramble with Roasted Cauliflower
A light and nutritious one-pan meal combining fluffy scrambled eggs with fresh tomatoes and roasted cauliflower. This beginner-friendly dish is perfect for breakfast, lunch, or a light dinner and comes together in under 25 minutes.
28 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty4/10
Sour3/10
Umami4/10
Spicy0/10
🥄 Texture
Fluffy, soft scrambled eggs with small juicy tomato pieces and contrasting roasted cauliflower that is tender inside with lightly crisp, caramelized edges. Overall there is a pleasant mix of creamy and slightly crunchy textures.
👃 Aroma
Warm, custardy egg aroma with a fresh, bright tomato note and a nutty, caramelized scent from the roasted cauliflower. The overall smell is mild and savory with a subtle sweetness from the roasted vegetables.
🍷 Pairs Well With
A light, crisp white wine (Sauvignon Blanc) or sparkling water with a twist of lemon; green tea also pairs nicely.
🥗 Side Dishes
Crusty bread or buttered toast, a simple mixed green salad with vinaigrette, or steamed jasmine rice; sliced avocado as an optional creamy side.
Ingredients(5 items)
- 14 large eggs
- 23 medium tomatoes (diced)
- 32 cups cauliflower florets
- 41 teaspoon salt (divided)
- 51/2 teaspoon salt (for seasoning)
Nutrition Information(per serving)
165
Calories
14g
Protein
8g
Carbs
9.5g
Fat
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash the cauliflower florets and pat them dry with a paper towel.
- 2
Place cauliflower florets on a baking sheet, sprinkle with 1/2 teaspoon of salt, and roast in the oven for 15-18 minutes until golden and tender.
- 3
While the cauliflower is roasting, wash and dice the tomatoes into small pieces. Set aside in a bowl.
- 4
Crack the 4 eggs into another bowl and whisk them together with a fork until well combined. Add 1/2 teaspoon of salt to the eggs.
- 5
Heat a non-stick pan over medium heat. Pour the whisked eggs into the pan and stir gently with a spatula for 2-3 minutes until they start to set.
- 6
Add the diced tomatoes to the eggs and continue stirring for another 2-3 minutes until the eggs are fully cooked and fluffy. Remove from heat.
- 7
Divide the scrambled eggs and tomatoes onto plates, top with the roasted cauliflower, and serve immediately while warm.
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