I love mushrooms. I have loved them since I was a little girl. When I was just 3, I was in a restaurant with my family and insisted that I wanted only sautéed mushrooms for dinner. Luckily the waiter helped to accommodate my request. When I saw this recipe, I was excited to try it to see how the mushrooms would fit in with everything else. They didn’t disappoint. I like this recipe for several reasons but one of the largest is how quickly it comes together for just one person!
I didn’t modify the original recipe much, except to adjust the seasonings. I put it all in with the cauliflower. I found that it helped distribute it better while I was eating it. The original recipe suggests topping it with salsa which I don’t think it needs but if you do want to try it with salsa, be sure it is sugar free and know that most bottled salsas contain vinegar which makes it a “fermented food” for the purposes of this diet. Remember fermented food is only allowed 3 times a week, at most!
For convenience, I bought pre-“riced” cauliflower and sliced mushrooms. A great time saver in the morning.
First you need to sauté the mushrooms until brown. The best way to do that is to put them in a single layer in the pan and leave them alone. They will release their water and then start to brown. After you clear them out of the pan, drizzle more oil in and add the cauliflower rice. Again, let it sit for awhile to brown. Stirring too much will make it mushy.
When the rice is done, put it in your bowl. Then put the mushrooms back in the pan to warm up while wilting the spinach.
Then add your egg and scramble with the mushrooms, spinach, and onions.
When the eggs are done, put the mixture on top of your rice then top with avocado. The original recipe has the avocado mashed with lime juice. I didn’t want to create another bowl to clean so I just diced it in the shell and scooped it on top. If you do that, I suggest adding the lime juice to the rice before you top it with the egg mixture.
Hot, healthy breakfast that is ready fast! Enjoy!
Keilee
Yields 1 bowl
A fast, veggie filled breakfast that is an easy way to start the day!
5 minPrep Time
15 minCook Time
20 minTotal Time
Save Recipe
Ingredients
- 1/2 avocado
- 1/2 lemon or lime, juiced
- neutral oil
- 2 eggs, scrambled
- 4 ounces sliced mushrooms
- 1 1/2 cups cauliflower rice
- 1/2 cup spinach
- 1 green onion, chopped
- garlic powder, salt, and pepper
Instructions
- Heat a medium sized skillet on medium heat. Add a drizzle of neutral oil to the hot pan.
- Add the mushrooms in a single layer and brown on both sides.
- Remove mushrooms from pan.
- Add a little more oil into the skillet and turn the heat up to medium-high.
- Add cauliflower to the hot skillet along with salt, pepper, and a sprinkle of garlic powder.
- Cook the cauliflower until some pieces are browned and crispy, stirring occasionally.
- Put cauliflower into the bowl you will be eating from. Squeeze lemon/lime juice on top.
- Put mushrooms back into the skillet and add the spinach and onion.
- Sauté only a few seconds until the spinach starts to wilt.
- Add the scrambled eggs into the pan and cook to your liking.
- Place the scrambled egg mixture over your rice.
- Top with diced avocado.
Notes
Recipe from https://iowagirleats.com/2017/04/04/very-veggie-cauliflower-hash-brown-breakfast-bowl/