Cauliflower and Feta Omelette

Ingredients for Cauliflower and Feta Omelette

• 5 large eggs

• 40ml extra-virgin olive oil

• 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)

• 1 garlic clove, minced

• 120ml crumbled feta (60g)

• 1/4 cup packed flat-leaf parsley leaves

How to make Cauliflower and Feta Omelette

Beat eggs with 1/4 teaspoons salt.

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 teaspoons salt, and 1/8 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.