My Very First Omelet

You know those nights where you just can't be bothered cooking?  Last night was one of them for me... and it was my turn to cook.

Not the best frame of mind to be trying something new, but oh well... here goes my first omelet.

Verdict?  Unusual combination, but delicious!

Cauliflower and Feta Omelet

yield: Makes 2 servings

active time: 20 min

total time: 30 min

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 ounces)
• 1/4 cup packed flat-leaf parsley leaves

METHOD:

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.

I didn't have parsley, so used basil.  I also used 3 whole eggs + 2 egg whites instead of 5 whole eggs.

Served with a green salad, it was a perfect QUICK meal.

Also, in writing this post today I now know how to spell omelet correctly.