Heat a large skillet over medium heat.

If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. Once the pan is heated, add the oil, frozen cauliflower rice and salt. Stir occasionally for five to seven minutes, until the cauliflower rice is getting brown spots.

In a small nonstick over medium heat, melt butter (or heat oil).

Crack egg into pan. Cook three to four minutes, or until white is completely set and lightly crispy at the edges. Remove from pan and season with salt and pepper.

Toss potatoes with oil and seasonings.

Roast on 375 degrees Fahrenheit until browned and crispy, 25 to 30 minutes.

Heat oil in skillet over medium heat. Cook the mushrooms for five minutes.

Add in the squash and cherry tomatoes and cook for an additional five to seven minutes, or until browned. Add in the spinach and cook an additional minute until wilted. Season with salt and pepper to taste.