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Cauliflower and Parsley Omelet 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 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.
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- 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