Serves2
- Active time:20 min
- Start to finish: 30 min
February 2008
Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.
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5
large eggs
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2 1/2
tablespoons
extra-virgin olive oil
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1/2
medium head cauliflower, cut into 1-inch-wide florets (3 cups)
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1
garlic clove, minced
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1/2
cup
crumbled feta (2 oz)
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1/4
cup
packed flat-leaf parsley leaves
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Beat eggs with 1/4 teaspoon salt.
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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.
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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.
