Cauliflower in an omelette
4 servings
30 minutes
Cauliflower in an omelet is a refined and delicate dish of European cuisine, combining the lightness of vegetables and the fluffiness of egg whites. It is perfect for a morning breakfast or a light dinner. The history of this recipe goes back to dietary traditions where nutrition is important without excess heaviness. Boiled cauliflower soaked in butter is enveloped in a protein mixture with milk, while baked sour cream adds softness and richness to the flavor. The dish turns out tender with light creamy and milky notes. It is served directly in the pan, preserving an appetizing crust and the aroma of fresh ingredients. A wonderful option for those who appreciate simplicity and sophistication at the same time.
1
Boil the cauliflower in salted water, break it into small florets; then place the florets in a greased single-serving pan, pour in the egg whites mixed with milk, drizzle with sour cream, and bake.
- Cauliflower: 200 g
- Butter: 5 g
- Egg white: 2 g
- Milk: 60 ml
- Sour cream: 30 g
2
Serve the cabbage in the same skillet it was baked in.