Cauliflower And Feta Omelet Recipes

CAULIFLOWER AND FETA OMELET

Cauliflower and Feta Omelet image

Provided by Ruth Cousineau

Categories Egg Breakfast Brunch Vegetarian Quick & Easy High Fiber Mother's Day Feta Cauliflower Pan-Fry Healthy Parsley Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 6

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

Steps:

Beat eggs with 1/4 teaspoon salt.
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.
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.

CAULIFLOWER AND FETA OMELET

Cauliflower and Feta Omelet image

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!

Provided by Manami

Categories Breakfast

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

Ingredients

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

FETA OMELET

Feta Omelet image

This is me testing out how to use this site as well as adding my new favorite discovery. I have written this as if you know how to make an omelet, so if you don't just look at another basic recipe. I am listing amounts for the ingredients, but it's really made to your taste. I doubt my measurements are exactly what I use.

Provided by anima

Categories Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup feta cheese
3 eggs
2 teaspoons parmesan cheese
1 teaspoon hot sauce (I used Sriracha)

Steps:

Scramble the eggs and fry on a pan, just like any omelet. I listed 3 because that's how many I use, but use however many you like.
When the egg is cooked, sprinkle feta and parmesean in the middle. Drizzle the sauce on top.
Fold it however you like to fold omelets, serve.

Nutrition Facts : Calories 334.4, Fat 23.9, SaturatedFat 10.8, Cholesterol 670.8, Sodium 803.7, Carbohydrate 2.9, Sugar 2.8, Protein 25.5

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