Now that’s a substantial breakfast.
Cut off thick stem of cauliflower and discard. Separate cauliflower into florets by hand or with a knife. Chop remaining stalk or discard. Rinse and steam cauliflower in steamer basket over boiling water or in small amount of water with no basket, until tender, about 10 minutes. Drain and mash gently with fork. Beat Egg Beaters with 1 teaspoon olive oil, salt and pepper. Add 2 teaspoons olive oil to a frying pan and heat on medium high. Sauté onion and pepper until soft. Lower heat to low and add cauliflower evenly in pan and cook until lightly browned. Add eggs to cover vegetables. Add tomatoes and fully cooked sausage slices. Keep flame as low as possible and cook frittata until almost done on top. Loosen frittata around edges. Place serving dish large enough to cover frying pan over top. Flip frittata onto dish and immediately slip back into frying pan. Cook 3 to 5 minutes longer until browned on second side. Serve strawberries on the side.