I can remember getting ready for school and mom making breakfast of leftover boiled or steamed cauliflower and eggs scrambled up with fresh sliced white bread. We also scrambled eggplant with eggs, two comfort foods I will always love with memories of mom in the kitchen singing and happy. Cauliflower, an old side we had often, we would drizzle butter and/or melted cheese at the table the night before with dinner. Mom always made sure to get the largest cauliflower she could find so we would have left overs.
1Heat the skillet to medium high or as you would for scrambled eggs.
2Whisk eggs until blended, fold in the cauliflower. Pour into skillet, scramble till egg is set to your liking.
Salt and pepper to taste and serve with soft white bread.
Soft white bread takes up the moistness of the cauliflower or eggplant.
3**This dish is good with eggplant also, in fact my fav. though it's not the prettiest it is pretty tasty! If you use eggplant peel it like a potato then cut in half then half again, then chop into bite size chunks.
Add just enough oil to skillet to coat bottom, add chopped eggplant, cover with lid cook on low to med. and stir often until very soft all the way thru. Whisk up 4 eggs, salt and pepper to taste and pour into skillet and scramble with eggplant until eggs are set to your liking. Again, best with soft un-buttered bread.
Most kids don't like it with eggplant because like I said it's not a pretty dish.
When I was a kid and my mom being Italian not everything was pretty either because of the color or shriveled olives or speckles of green fresh herbs but I knew I would love anything she made. :) and she made a lot of dishes with vegetables, sauces with herbs and black olives.