Serves: 6
Total Calories: 243
1. Brown bacon and drain on paper towels. Remove all but 1/4 cup bacon fat from skillet. Sauté chopped onions until lightly browned add cauliflower pieces and stir-fry for 5 to 6 minutes.
2. Combine eggs, salt and pepper to taste, soy sauce, grated cheese, optional chives or parsley, and one-half of the bacon. Pour over mixture in skillet and cook, stirring, until eggs are set. Remove to a warm platter and sprinkle with remaining bacon. Serve immediately.
This Egg Scramble With Vegetables recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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