3x15BreakfastFry12 min
Shrimp breakfast with beetroot and cauliflower
A warm high-protein breakfast with tender beetroot, soft cauliflower, and ready-to-eat shrimp. Fast, simple, and filling.
3 main products
Ready-to-eat shrimp - 120 gBoiled beetroot - 100 gCauliflower - 180 g
Allowed extras
salt, black pepper, 1 tsp frying oil
195 kcalP: 24F: 4C: 15
Cooking
- 1Break the cauliflower into small florets. If they are large, cut them with a knife so they cook faster.
- 2Cut the beetroot into small cubes or thin slices so it is easy to warm in the pan.
- 3Heat a frying pan over medium heat and add a little oil. Add the cauliflower and fry for 4–5 minutes, stirring, until it softens and gets lightly browned.
- 4Add the beetroot, season with salt and black pepper, and cook for another 2–3 minutes so the vegetables warm through together.
- 5Add the shrimp to the pan and fry for 1–2 minutes, just until hot. Do not overcook them so they stay juicy.
- 6Remove from the heat and serve immediately. Add a little more pepper before serving if you like.
Menu type
Low calorie