Cauliflower and Parsley Omelet for Two
Substantial enough to enjoy any time of day, omelets aren’t just for breakfast. Serve this hearty cauliflower omelet with slices of whole grain sourdough bread, a tossed salad and light red wine for a wonderful dinner for two!
- 4 large eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 teaspoons extra-virgin olive oil, divided
- 1 cup fresh cauliflower or thawed frozen cauliflower florets, finely chopped
- 1/4 cup shredded sharp cheddar or Le Gruyère cheese
- 1/4 cup fresh parsley, roughly chopped
In a small bowl, gently beat eggs, salt, pepper and 1 Tbsp water together, set aside.
Heat 1 teaspoon of the oil in a large slope-sided skillet over medium-high heat. Add cauliflower and cook, stirring occasionally until heated through and dried, 3 to 4 minutes. Transfer to a small bowl.
Wipe out the skillet and set over medium heat. Add remaining 2 teaspoons oil, swirling the pan to coat the bottom and sides evenly.
Pour in egg mixture. When bottom begins to set, stir gently with a rubber spatula for 1 minute. Lift edges of omelet and tilt to allow uncooked egg to run underneath. Cook until eggs are almost set, 2 to 3 minutes.
Sprinkle cauliflower, cheese, and parsley down the middle of the omelet; fold the right third and then the left third over the filling to enclose. Cook until filling is hot and all egg is set, 1 to 2 minutes longer. Slide omelet onto a serving platter and cut in half.
270 calories (180 from fat), 21g total fat, 7g saturated fat, 390mg cholesterol, 660mg sodium, 4g carbohydrates, (1 g dietary fiber, 2g sugar), 16g protein.
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