Cauliflower and Feta Omelet

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READY IN: 30mins
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat eggs with 1/4 teaspoon salt.
  • Spray nonstick skillet with cooking spray.
  • Heat oil & crushed red pepper flakes 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.
  • 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. (You can use cheddar if you want).
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