World · Keto
Cauliflower & Broccoli Stir-Fry with Turmeric Eggs
Quick stir-fry of cauliflower and broccoli florets with scrambled turmeric eggs folded through. Vegetarian, protein-packed, and ready in 20 minutes — great as a brunch plate or a fast lunch.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
6g Net carbs
14g Protein
18g Fat
260 Calories
Per serving
Ingredients
- 200g Cauliflower, cut into small florets
- 150g Broccoli, cut into small florets
- 3 Large eggs, lightly beaten
- 1/2 tsp Ground turmeric
- 1 tbsp Coconut oil (or ghee)
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1/2 tsp Ground cumin
- 1/4 tsp Red chilli flakes (optional)
- to taste Fine sea salt and black pepper
- small handful Fresh coriander or parsley (to serve)
Method
- Whisk the eggs with turmeric, a pinch of salt, and a few grinds of pepper.
- Heat 1 teaspoon coconut oil in a non-stick skillet over medium heat. Pour in the eggs; scramble softly for 60-90 seconds until just set but still glossy. Transfer to a plate.
- Add the remaining coconut oil and the olive oil to the same pan. Increase heat to medium-high.
- Add the cauliflower and broccoli florets. Stir-fry 6-7 minutes, until tender-crisp and lightly browned at the edges.
- Stir in the garlic, ginger, cumin, and chilli flakes if using. Cook 30-60 seconds.
- Fold the scrambled turmeric eggs back into the pan. Season with salt and pepper.
- Plate and finish with fresh coriander or parsley.
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