Feta & Cauliflower Omelette

• 5 Large Eggs (whites only) (watch Zorba’s egg yolk trick)
• 2 ½ Tablespoons Extra virgin olive oil
• 3 Cups Cauliflower (cut into ½” wide florets)
• 1 Clove Garlic, minced
• ½ Cup Crumbled feta cheese
• ¼ Cup Cilantro

1. Beat eggs with ¼ teaspoon salt.
2. 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.
3. 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.
4. 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.
5. Slide out onto plate and sprinkle with feta and cilantro.

Servings: 2

Nutrition Information