Cauliflower and Feta Omelet |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character. Ingredients:
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 |
Directions:
1. Beat eggs with 1/4 teaspoon salt.
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.
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.
4. 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 › Nutritional analysis provided by Gourmet
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