- 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
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.
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