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!

Posted on: May 2, 2008

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Ingredients

5 large egg

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

Directions

1
Beat eggs with 1/4 teaspoon salt.
2
Spray nonstick skillet with cooking spray.
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
Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
5
Pour eggs over cauliflower.
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
Slide out onto a large plate.
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
Slide out onto plate and sprinkle with feta and parsley. (You can use cheddar if you want).

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Nutrition Facts
Serving Size 1 (327g) Recipe makes 2 servings
Calories 413
Calories from Fat 276		(66%)
Amount Per Serving		%DV
	Total Fat 30.7g	47%
	Saturated Fat 10.9g	54%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 562mg		187%
Sodium 1222mg		50%
Potassium 676mg		19%
Total Carbohydrate 11.2g		3%
	Dietary Fiber 3.9g	15%
	Sugars 6.0g
Protein 24.2g		48%
Vitamin A 1428mcg		28%
Vitamin B6 0.7mg		34%
Vitamin B12 2.2mcg		37%
Vitamin C 77mg		128%
Vitamin E 2mcg		9%
Calcium 296mg		29%
Iron 3mg		20%
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6

7

8

9

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Ingredients

Directions

1

2

3

4

5

6

7

8

9

Questions about this recipe?

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My Notes: