Omelette with cauliflower, feta cheese and parsley
2 servings
20 minutes
Omelet with cauliflower, feta cheese, and parsley is an exquisite combination of tenderness and rich flavor. Inspired by French cuisine, this dish harmoniously blends the fluffiness of the omelet, the creaminess of feta, and the freshness of greens. Cauliflower sautéed to a golden crust adds texture and a light nutty note, while garlic enhances the depth of flavor. Feta provides a pleasant tanginess, and parsley refreshes the taste. This dish is perfect for breakfast or a light dinner. The omelet can be served with crispy baguette or fresh vegetables. Its simplicity makes it accessible even for novice cooks, while its refined taste delights true gourmets.
1
Mix the eggs with a fork, adding a quarter teaspoon of salt and a pinch of pepper.
- Chicken egg: 5 piece
- Salt: to taste
- Ground black pepper: to taste
2
Heat oil in a pan over medium heat and add finely chopped cauliflower. Fry for 5-8 minutes until golden brown. Add crushed garlic, salt, and pepper, mix, and cook for another minute.
- Olive oil: 2.5 tablespoons
- Cauliflower: 0.5 piece
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
Pour the egg mixture over the cauliflower and cook for 4-5 minutes, occasionally lifting the edges of the omelet with a fork and shaking the pan.
- Chicken egg: 5 piece
4
To flip the omelet, first carefully transfer it from the pan to a plate. Then, turn the pan upside down and cover the omelet with it. Press the plate firmly against the pan and flip it so the plate is on top. After this procedure, cook the omelet for another 1-2 minutes.
5
Divide the omelet into 2 parts, transfer it to plates, and sprinkle with feta cheese and chopped parsley.
- Feta cheese: 0.5 glass
- Chopped parsley: 0.3 glass
