Cauliflower And Feta Omelet Recipes

Steps:

• Beat eggs with 1/4 teaspoon salt.
• Spray nonstick skillet with cooking spray.
• Heat oil & crushed red pepper flakes 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. (You can use cheddar if you want).

Steps:

• 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.

Steps:

• Scramble the eggs and fry on a pan, just like any omelet. I listed 3 because that's how many I use, but use however many you like.
• When the egg is cooked, sprinkle feta and parmesean in the middle. Drizzle the sauce on top.
• Fold it however you like to fold omelets, serve.

Steps:

• Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
• As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Steps:

• In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.