CAULIFLOWER IN OMELET

RatingDifficultyBeginner
Yields2 Servings
Cook Time20 minsTotal Time20 mins
 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.

Ingredients

 4 Eggs
 80 ml Milk
 20 g Parmesan
 Salttaste
 Peppertaste
 ½ tsp Provencal herbs
 2 tbsp Vegetable oil
 500 g cauliflower

Directions

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.

CAULIFLOWER IN OMELET

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