Cauliflower and Feta Omelet
A hearty Mediterranean-style omelet featuring tender sautéed cauliflower florets, creamy feta cheese, and fresh parsley. Perfect for a satisfying breakfast or light dinner.
Ingredients
- •5 large eggs
- •2½ tablespoons extra-virgin olive oil
- •½ medium head cauliflower
- •1 clove garlic
- •½ cup crumbled feta
- •¼ cup flat-leaf parsley
Cooking Instructions
- 1.
Beat eggs with 1/4 teaspoon salt.
2 min
- 2.
Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté 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 sauté 1 minute.
10 min
- 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.
8 min
