Active Time
20 min
Total Time
30 min
Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.
Ingredients
Makes 2 servings5 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
Step 1
Beat eggs with 1/4 teaspoon salt.
Step 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.
Step 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.
Nutrition Per Serving
Per serving: 468 calories37 g fat (12 g saturated)
11 g carbs
4 g fiber
24 g protein (nutritional analysis provided by Nutrition Data)
[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00022Cauliflowerqq0andqq0Fetaqq0Omelet-042308D-00o200I-00o50cY-01c40dS-084501n-00P403U-00P20eX.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Gourmet