delicious, protein-packed, and loaded with veggies but you’d never know it! ideal to ‘grab and go’ when stored or frozen as individual pieces.
First published at www.transformationcookbook.com
Ingredients:
1 brown onion, finely chopped
3 cups cauliflower florets, finely chopped (substitute is cauliflower rice)
1 garlic clove, finely chopped
½ cup flat-leaf parsley, finely chopped
2 whole eggs
1½ cups egg whites
1 tsp ground cumin
200g cottage cheese
rock salt & cracked pepper
40g mozzarella, grated
2 tbsp pine nuts
canola oil cooking spray
Step 1: spray a frying pan with oil and heat on high. add onions, garlic and cauliflower. sauté for 4–5 minutes until tender and fragrant, stirring frequently.
Step 2: using a blender or whisk, combine eggs, egg whites, cumin powder, and cottage cheese.
Step 3: pour the egg mixture over the cauliflower and onions in the pan. season with salt and pepper, stir through the parsley, then reduce heat to medium-low. cook for 6–8+ minutes until the egg mixture firms up and sets.
Step 4: sprinkle the flan with mozzarella cheese and pine nuts. place under the grill for 1–2 minutes until the cheese has melted and nuts are slightly browned.
TIPS:
• place leftover segments into containers or wrap individually in cling wrap.
• can be frozen for up to 2 months. thaw first, then reheat for 1–2 minutes in the microwave.
