Egg Torte
Scott Hagnas | August 1 2009
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Here is a light breakfast meal. It is traditionally made with rice, but we'll use cauliflower instead. This recipe is for one torte; make multiple tortes one at a time.
Time: 12 minutes
• 1/4 cup finely chopped cauliflower
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1 tsp chopped serrano pepper
• 2 egg whites
• 1/2 Tbsp olive oil
• sea salt and pepper to taste
• 1/4 cup fresh chopped cilantro
Chop the veggies. Place a small skillet over medium heat, adding the olive oil. Saute the cauliflower for 2-3 minutes. Add the red pepper, onion, and serrano pepper. Saute until the veggies are soft.
Meanwhile, whisk the two egg whites in a bowl until fluffy. Add the sautéed veggies when done, then the salt and pepper; mix well.
Add the mixture to the skillet, frying one side, then flipping. Cook until light golden brown. Serve topped with the cilantro. Repeat the process for each torte.
Zone info: one serving at 1/2 carb block, 1 protein block, 4.5 fat blocks (5g carb/7g protein/7 g fat)
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