Cauliflower And Feta Omelet Recipe

Name: Cauliflower And Feta Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 1 1/2 tablespoons extra virgin olive oil (if needed use more but I think you will need even less); 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups); 1 garlic clove, minced; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2 pinches crushed red pepper flakes; 1/2 cup crumbled feta (2 oz, or other cheese of choice); 1/4 cup packed flat leaf parsley; cooking spray, olive oil flavored

Servings: persons

5 large eggs
1 1/2 tablespoons extra virgin olive oil (if needed use more but I think you will need even less)
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pinches crushed red pepper flakes
1/2 cup crumbled feta (2 oz, or other cheese of choice)
1/4 cup packed flat leaf parsley
cooking spray, olive oil flavored

1
Beat eggs with 1/4 teaspoon salt.
2
Spray nonstick skillet with cooking spray.
3
Heat oil & crushed red pepper flakes 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.
4
Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and saute 1 minute.
5
Pour eggs over cauliflower.
6
Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes.
7
Slide out onto a large plate.
8
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.
9
Slide out onto plate and sprinkle with feta and parsley. (You can use cheddar if you want).

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 large eggs, 1 1/2 tablespoons extra virgin olive oil (if needed use more but I think you will need even less), 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups), 1 garlic clove, minced, and more.

Yes, Cauliflower And Feta Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower And Feta Omelet

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