Cauliflower Rice Egg Skillet Recipe
Make this creamy cauliflower rice with spinach and leek in just 15 minutes. Topped with eggs and cottage cheese – an easy, comforting meal for busy days.
Ingredients
- 1 tablespoon butter
- 1 cup leek
- 1¼ cup spinach thawed or 6 cups fresh spinach
- 4 cups cauliflower rice
- salt and pepper to taste
- 2 eggs size M
- 1 cup cottage cheese
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in a large wok or pan.1 tablespoon butter
- Add the leek and fry for 2 minutes until soft.1 cup leek
- Stir in the spinach and cauliflower rice. Season with salt and pepper.1¼ cup spinach , 4 cups cauliflower rice, salt and pepper
- Flatten the top of the veggies with a spoon.
- Make two small holes and crack one egg into each.2 eggs
- Lower the heat and cover with a lid.
- Let it simmer for 10 minutes until the eggs are cooked.
- Spoon the cottage cheese on top and serve warm.1 cup cottage cheese
NOTES
1. Can I use frozen cauliflower rice? Yes! Just defrost it first so it doesn’t make the dish watery.
2. Can I add cheese on top instead of cottage cheese? Sure. Feta, grated cheddar, or even goat cheese all taste great here.
3. Can I make it ahead? It’s best eaten right away. Spinach doesn’t reheat well, so make it fresh.
4. Variations
- Mediterranean: Add olives and sun-dried tomatoes, and top with feta.
- Spicy: Stir in a spoon of harissa or chili paste.
- Creamier: Mix a bit of crème fraîche through the cauliflower rice.
- Cheesy: Add grated Parmesan before serving.
- With meat: Stir in some crispy bacon or bits of cooked chicken.
Nutrition
Calories: 166kcal | Carbohydrates: 14g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 283mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 84mg | Iron: 2mg
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