1 cauliflower head
1 small diced onion
1 cup frozen edamame
1 cup amino acid
2 garlic cloves minced
3 tbsps olive oil
pinch salt and pepper
1/2 lb pork
1 cup frozen peas
Cut core out of cauliflower and separate florets
Place florets in food processor and pulse until rice size
Dice carrots and onions and add to 1 tbsp in hot skillet.
Once vegetables are almost tender add cauliflower with the additional 2 tbsps of oil.
On high heat cook vegetables until brown on edges.
Whisk eggs and add to cleared space in pan to scramble.
Add remaining ingredients and cook for an additional 2-5 minutes on high.