4 Eggs
80 ml Milk
20 g Parmesan
Salttaste
Peppertaste
½ tsp Provencal herbs
2 tbsp Vegetable oil
500 g cauliflower
1
Prepare cauliflower, free it from external leaves.
Divide the cabbage into inflorescences, add water, bring to a boil, salt and cook for 5 Minutes
Drain the hot water and cool the cabbage.
2
Eggs break, add salt, pepper, a pinch of Provence herbs. Add milk and drive.
3
Heat the pan, add vegetable oil and put the cabbage.
Pour the cabbage with egg mixture, sprinkle with another pinch of Provence herbs, close the lid and cook for 7 Minutes
.
4
During this time, the egg mixture “seizes”, but the middle will still be raw. Sprinkle with grated Parmesan, close the lid and leave to cook for another 3 Minutes.
5
Serve the finished dish hot.
CategoryAppetizersCuisineGreekCooking MethodBoiling, SimmeringDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
4 Eggs
80 ml Milk
20 g Parmesan
Salttaste
Peppertaste
½ tsp Provencal herbs
2 tbsp Vegetable oil
500 g cauliflower