Sunny Cauliflower and Egg Skillet with Tomato-Green Onion Burst

Serve straight from the skillet for a rustic feel with toasted bread or on its own.

Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.

Reheat gently on the stove or in the microwave, adding a little water to prevent drying.

Variations:
Add cheese like feta or shredded cheddar for a richer dish.

Spice it up with red pepper flakes or paprika.

Swap sour cream for Greek yogurt for a tangy, protein-rich twist.

Add greens like spinach or kale for an extra nutrient boost.

FAQ
Q: Can I use frozen cauliflower?
A: Yes! Just thaw and pat dry before adding to the skillet to prevent excess moisture.

Q: Can I make this dairy-free?
A: Absolutely. Skip the sour cream or use a plant-based alternative.

Q: What’s the best time to serve this dish?
A: It’s ideal for breakfast or brunch but hearty enough for a light lunch or dinner.

Q: Can I add meat?
A: Sure! Crumbled sausage or chopped bacon would be a delicious protein boost.