Recipes
Cauliflower and feta omelet
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Added Feb 3rd, 09 by
FoodConnect.com Test Kitchen
FoodConnect.com Test Kitchen
- Categories: Eggs & Breakfast, Vegetables
- Servings: 2 change
- Calories per serving: 453
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutritional Facts
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| Per serving | % Daily Value* |
| Calories 453 | 23% |
| Fat 32g | 49% |
| Cholesterol 465mg | 155% |
| Sodium 493mg | 21% |
| Carbohydrates 13g | 23% |
Ingredients
- 5 large eggs
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
- 1 garlic clove, minced
- 1/2 cup crumbled feta (2 oz)
- 1/4 cup packed flat-leaf parsley leaves
Recipe Method
1. Beat eggs with 1/4 teaspoons salt.2. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then saute cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and saute 1 minute.
3. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
