Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
1 (12 ounce) bag frozen cauliflower gnocchi
2 cups riced cauliflower
3 pieces crumbled cooked bacon
⅓ cup water
2 pasteurized eggs
½ cup grated Romano cheese
¼ teaspoon ground pepper
Preparation
Prep
Ready In
Heat oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.
Add riced cauliflower, bacon and water. Cover and simmer until the gnocchi are tender and the riced cauliflower is soft, about 5 minutes.
Beat eggs with cheese and pepper in a small bowl. Remove pan from heat. Add the egg mixture to the gnocchi, stirring to coat evenly.
Tip: When a recipe calls for raw eggs, you can minimize the risk of foodborne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.
Per serving:
253 calories;14 g fat(5 g sat); 5 g fiber; 16 g carbohydrates; 11 g protein; 12 mcg folate; 108 mg cholesterol; 2 g sugars; 0 g added sugars; 313 IU vitamin A; 21 mg vitamin C; 225 mg calcium; 1 mg iron; 379 mg sodium; 156 mg potassium
Nutrition Bonus:
Vitamin C (35% daily value), Calcium (22% dv)