Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.
Recipe information
Total Time
30 min
Yield
Makes 2 servings
Ingredients
Preparation
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
Recipe notes
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