In a preheated skillet to medium-high heat, the sliced mushrooms until browned.
Add the ginger and stir for around for 30 seconds, and then the cauliflower rice, and salt and pepper.
Whisk eggs in a small bowl, then pour into a hot greased skillet and cook a thin egg omelet. I took the egg out of the pan, sliced it thinly, and set it aside.
Put a lid on the skillet and lowered the heat to low and cooked it covered for about 5 minutes. When the cauliflower was tender (but not too mushy), add the herbs, and the sliced egg omelet.
Recipe Notes
Phase 4 Try adding 1 small onion, minced just before the mushrooms.