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Cauliflower and Feta Omelet

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Cauliflower and Feta Omelet

Cauliflower and Feta Omelet

amanda

Equipment

  • - Chef Knife/Stainless Steel Fruit & Vegetable Trimmer: A sharp chef's knife ideal for cutting vegetables and fruits into precise shapes.

  • - Mandoline Slicer with Accessories: Offers precision slicing, perfect for evenly chopping cauliflower florets.

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 ounces)

  • 1/4 cup packed flat-leaf parsley leaves

Instructions

1

Instruction 1

Beat eggs with 1/4 teaspoon salt.
2

Instruction 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.
3

Instruction 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.
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