Cauliflower and Feta Omelet

Ingredients

• Cauliflower

  Raw

  ½ head large or 420g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  2 ½ tbsp or 34g

• Feta cheese

  ½ cup, crumbled or 75g

• Egg

  Whole, fresh eggs

  5 extra large or 280g

• Parsley

  Raw

  ¼ cup or 15g

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. Cut cauliflower into small florets, then saut 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 saut 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 chopped parsley.

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