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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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A tasty breakfast dish that I prefer to eat for dinner! Update: I changed this recipe to use tofu, instead of egg whites since my switch to a vegan diet. Ingredients:
1 small sweet potato, cubed |
1/2 cup cauliflower floret |
1/4 cup water |
1/4 cup red onion |
3 button mushrooms, sliced |
3 shiitake mushrooms, sliced |
1/2 cup tofu, crumbled |
1 teaspoon curry powder |
1/4 teaspoon coconut extract |
1 teaspoon splenda sugar substitute (i just use one packet) |
salt and pepper, to taste |
Directions:
1. Steam sweet potato and cauliflower until tender (I do 5 minutes in the microwave on high for the potato and 2 minutes for the cauliflower).
2. Heat nonstick skillet on medium heat.
3. Add water, onion, and mushrooms. Saute for 1 - 2 minutes.
4. Add sweet potato, cauliflower, curry, extract and Splenda. Cook until water is evaporated and vegetables are beginning to brown.
5. Reduce heat to low and continue to cook, stirring often, for 2-3 minutes.
6. Add egg whites, salt and pepper. Continue to stir-cook until egg whites are done.
7. Enjoy.
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