CAULIFLOWER AND FETA OMELET

Cauliflower and Feta Omelet image

Provided by Manami

Categories Breakfast

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

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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

Steps:

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).

Nutrition Facts : Calories 413.6, Fat 30.8, SaturatedFat 10.9, Cholesterol 562.1, Sodium 1222.8, Carbohydrate 11.2, Fiber 3.9, Sugar 6, Protein 24.2