Cauliflower is one of the seasonal vegetables that we widely use in our cooking recipes, whether in salads, soups, meatballs, oven recipes, etc. Today, we want to share with you another delicious cauliflower recipe, Cauliflower Omelette.
It is a quick recipe, which you can serve for dinner or as an appetizer at a snack or lunch.
The recipe cooks quickly and with few ingredients that we all have at home.
You can also try our Cauliflower Meatballs or Cauliflower Flan.
Ingredients
- 150-200 g cauliflower
- 2-green peppers
- 1-red pepper
- 4- eggs
- 100 g smoked ham or meat
- 2 tbsp of cottage cheese
- 1-2 tbsp of ground cheese
- ½ package of baking powder
- 2 tbsp of olive oil
- salt, pepper, fresh parsley
- 1- garlic clove
Directions
- First, we wash and cut the cauliflower into small pieces according to the flower, and we will cook it for a few minutes on steam or boil it in a pot of water with a little salt.
- Meanwhile, we will cut the previously washed and dried peppers into small cubes.
- In a pan with a lid or double, add a little olive oil and a clove of garlic, and while the oil flavors, add the peppers to cook for a few minutes.
- When the peppers ore gold, remove the garlic clove after reliving its aroma and add the smoked meat cut into slices, evenly distributed over the entire surface of the pan.
- In a bowl, beat the eggs, add salt, pepper, olive oil, finely chopped parsley, grated cheese, and cottage cheese. Mix them all well.
- While the cauliflower is ready, add it to the pan and spread it all over the surface.
We will add the mixture with the eggs, scatter and cover the whole mass and cook the omelet on each side for 4-5 minutes, at a medium temperature, until the omelet takes on the golden color and cooks properly. I used a double pan, which is very helpful when preparing such quick recipes in the pan. Otherwise, you will use a plate, transfer the omelet on the flat plate and slide it into the pan from the raw side to finish cooking.
- Transfer to a serving plate and serve it warm or at room temperature.
We will add the mixture with the eggs, scatter and cover the whole mass and cook the omelet on each side for 4-5 minutes, at a medium temperature, until the omelet takes on the golden color and cooks properly. I used a double pan, which is very helpful when preparing such quick recipes in the pan. Otherwise, you will use a plate, transfer the omelet on the flat plate and slide it into the pan from the raw side to finish cooking.
Bon Appetit!
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