product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Cauliflower and Parsley Omelet for Two

Serves 2
Time 20 min
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
Shop with Prime

Exclusively for Prime members in select ZIP codes.

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.

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.
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.