Bacon, Tomato and Cauliflower Scrambled Eggs

Breakfast: 289kcal
32g protein, 14g fat, 4g carbs

3g organic butter, ghee or coconut oil
1 rasher unsmoked back bacon (or use a vegetarian bacon if preferred), cut into small pieces
50g cauliflower, grated
1 medium sized vine tomato, diced
2 medium sized free range eggs
3 egg whites


1) Melt the butter, ghee or oil in a non stick frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, stirring frequently, until crispy. Remove from pan and set aside.

2) Add the cauliflower to the pan and sauté gently for 3-4 minutes, stirring frequently. Add the tomato and cook for a further 2-3 minutes, until softened.

3) Remove the vegetables from the pan and set aside. Using a wooden spoon, scrape any bits from the pan and discard.

4) Whisk the eggs and egg whites and pour into the frying pan over a medium heat. Season with salt and pepper, and stir continuously. As the eggs start to cook, add the bacon and vegetables back into the pan and mix well to combine. Serve.