Prep 13 mins
Cook 17 mins
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!
- 5 large eggs
- 1 1⁄2 tablespoons extra virgin olive oil (if needed use more but I think you will need even less)
- 1⁄2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 pinches crushed red pepper flakes
- 1⁄2 cup crumbled feta (2 oz, or other cheese of choice)
- 1⁄4 cup packed flat leaf parsley
- cooking spray, olive oil flavored
- 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).