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    You are in: Home / Greek / Cauliflower and Feta Omelet Recipe
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    Cauliflower and Feta Omelet

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    13 mins

    17 mins

    Manami's Note:

    Fantastic! I tested this omelet on Sunday, when they took a deep breath in the kitchen!It was in the February, 2008 edition of Gourmet Magazine, Ruth Cousineau. There were little bites of cauliflower sauteed in spicy EVOO which gave the open-face omelet texture; and the feta(which I won't be able to use for the residents)lends it a nice and salty flavor. After thinking about it we decided that we would add "crumbles" of cheddar. It is delicious!

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    Serves: 2


    Units: US | Metric


    1. 1
      Beat eggs with 1/4 teaspoon salt.
    2. 2
      Spray nonstick skillet with cooking spray.
    3. 3
      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.
    4. 4
      Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
    5. 5
      Pour eggs over cauliflower.
    6. 6
      Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes.
    7. 7
      Slide out onto a large plate.
    8. 8
      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.
    9. 9
      Slide out onto plate and sprinkle with feta and parsley. (You can use cheddar if you want).

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    Nutritional Facts for Cauliflower and Feta Omelet

    Serving Size: 1 (330 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 413.5
    Calories from Fat 276
    Total Fat 30.7 g
    Saturated Fat 10.9 g
    Cholesterol 562.1 mg
    Sodium 1222.7 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 3.9 g
    Sugars 6.0 g
    Protein 24.2 g

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