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Cauliflower and Feta Omelet Recipe
Cauliflower and Feta Omelet Recipe-February 2024
Feb 5, 2025 7:02 AM
Cauliflower and Feta Omelet

  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 servings

  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

  

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 calories

  37 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

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