Bacalhau à Brás (Keto)

Ingredients

• about 450 g Salt Cod (Bacalhau, desalted and shredded)
• 4 cups Cauliflower (shredded)
• 6 large Eggs
• 1 medium Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 3 tbsp Olive Oil
• 1/2 cup Black Olives (pitted and sliced)
• 2 tbsp Fresh Parsley (chopped)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 3 tbsp of olive oil in a 30.48 cm skillet over medium heat, which is about 175°C.
2. 2Add the 1 medium onion, thinly sliced, and the 3 cloves of garlic, minced, to the skillet. Cook, stirring occasionally, for about 5 minutes, or until the onion is softened and translucent, and you can smell the garlic becoming fragrant.
3. 3Add the about 450 g of salt cod, desalted and shredded, to the skillet. Cook for 5 minutes, stirring occasionally, until the cod is heated through.
4. 4Add the 4 cups of cauliflower, shredded, to the skillet. Continue to cook, stirring occasionally, for 5-7 minutes, until the cauliflower is slightly softened but still has a little bite.
5. 5While the cauliflower is cooking, crack the 6 large eggs into a medium bowl. Add the 1/4 tsp of salt and the 1/4 tsp of black pepper. Whisk the eggs, salt, and pepper together until well combined.
6. 6Pour the whisked egg mixture evenly over the cod and cauliflower in the skillet. Gently stir and fold the mixture with a spatula for 2-4 minutes, until the eggs are just set but still look moist and creamy. Do not overcook the eggs.
7. 7Remove the skillet from the heat. Stir in the 1/2 cup of black olives, pitted and sliced, and the 2 tbsp of fresh parsley, chopped.
8. 8Serve the Bacalhau à Brás immediately.

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