Cauliflower and Feta Omelet

Cauliflower and Feta Omelet
by: Gourmet Magazine

INGREDIENTS:

• 5 large eggs
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
• 1 garlic clove, minced
• 1/2 cup crumbled feta (2 oz)
• 1/4 cup packed flat-leaf parsley leaves

DIRECTIONS:

• Beat eggs with 1/4 teaspoon salt.

• 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.

• 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.

Recipe by Ruth Cousineau

Photograph by Romulo Yanes

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