Prep Time

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Serves: 4
Serving Size: 1/4 of yield

Ingredients

  • 1.00 cup(s) (85.000g)    riced broccoli
  • 1.00 cup(s) (85.000g)    riced cauliflower
  • 2.00 large (33.000g)    eggs, whites only
  • 1.00 cup(s) (112.000g)    fat-free shredded cheddar cheese
  • 1.00 tsp (1.000g)    Italian seasoning
  • 1.00 dash (0.400g)    salt
  • 0.25 tsp, ground (2.400g)    white pepper
  • 4.00 large (50.000g)    egg(s)

Directions

  1. Preheat the oven 400 degrees F. Line a baking sheet with parchment paper.
  2. Place the riced cauliflower and broccoli in a microwave safe bowl. Cook on high for 6 minutes. Pour onto a clean kitchen towel and let cool for 5 minutes. Squeeze with towel to remove excess water. Place into a large bowl.
  3. Add cheese, seasoning, salt, pepper, and egg whites and mix to combine.
  4. Form into 4 patties on a baking sheet. Bake for 8-10 minutes, flip, then bake another 8-10 minutes or until brown.
  5. Serve with a poached egg on top.

Additional Notes

Journal It! 129 protein calories • ½ serving vegetables Nutrition Note: Replace each poached egg with two egg whites to reduce fat content.