An Omelette of a Beautiful CauliFlower
From inmaculada 15 years agoIngredients
- 5 large eggs shopping list
- 4 tablespoons extra-virgin olive oil shopping list
- 3 cups (1/2 medium head) cauliflower, cut into 1-inch-wide florets shopping list
- 2 garlic cloves, minced shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp pepper shopping list
- 1/2 cup crumbled feta (2 oz) shopping list
- 1/4 cup packed flat-leaf parsley leaves shopping list
How to make it
- Beat eggs with 1/4 teaspoon salt.
- Heat oil in a 10-inch heavy non-stick skillet over medium heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium and add garlic, salt and pepper and sauté 1 minute.
- Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelette, until almost set, 4 to 5 minutes.
- Slide out onto a large plate. Put skillet over omelette and, using pot holders, firmly hold plate and skillet together, then invert omelette back into skillet and cook 1 to 2 minutes.
- Slide out onto plate and sprinkle with feta and parsley.
The Rating
Reviewed by 3 people-
Oh this one is going to make my Erin smile, Inma! What a beautiful post, and the sauteed cauliflower is so perfect - what a great idea in an omelet. I will have to make this for her the next time she is out in the suburbs for the weekend. Thank yo...more
krumkake in Chicago Suburbs loved it -
How very beautiful your omelette is, Inmaculada. I really love cauliflower and feta - so I am intringued, of course. I can't wait to taste this beauty. Thank you so much - and gorgeous photo.
Smiles,
~Vickielunasea in Orlando loved it
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