- 1 small yellow onion, chopped to small cubes
- 1 clove garlic, grated
- 100 g tempeh
- 1 medium leaf kale, chopped
- 150 g leftover roasted cauliflower
- 1 egg
- 1 tsp salt
- black peper
- 1 tbsp olive oil or ghee for the skillet
To Garnish
- 2 tbsp low-fat Greek yogurt
- sprouts
In a skillet, preheat the ghee or olive oil on medium heat. Add the onion and the garlic to the pan and fry for about 3-5 minutes. Then add the tempeh, kale, and cauliflower and fry for about 5-10 minutes. Season with salt and pepper and lower the heat to a minimum. Add an egg to the veggies and mix it well together until the egg is well incorporated into the veggies and cooked.
Remove from the heat and serve garnished with Greek yogurt and sprouts.
