Scrambled Cauliflower and Eggs
- 1 small
- cauliflower, steamed or boiled and drained (or about a cup or 8 to 10 pieces)
- eggs whisk just to mix
- 2 Tbsp
- oil or butter to keep mixture from sticking or use pam
Salt and pepper to taste and serve with soft white bread.
Soft white bread takes up the moistness of the cauliflower or eggplant.
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.