Cauliflower and Parsley Omelet for Two

Serves 2

Substantial enough to enjoy any time of day, omelets aren’t just for breakfast. Serve this veggie-filled version with slices of whole grain sourdough bread, a tossed salad and light red wine for a wonderful dinner à deux.

Ingredients: 
  • 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
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Method: 

In a small bowl, gently beat eggs, salt, pepper and 1 tablespoon water together. 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.

Nutritional Info: 
Per Serving:270 calories (180 from fat), 21g total fat, 7g saturated fat, 390mg cholesterol, 660mg sodium, 4g carbohydrate (1g dietary fiber, 2g sugar), 16g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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