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Cauliflower Omelet

A tender, filling omelet that's easy to make in a skillet. A cauliflower omelet comes together very quickly. You can use either fresh or frozen cauliflower — just be sure to boil the florets in water first so they turn out soft in the omelet. The cauliflower keeps the omelet moist. Make it for breakfast and serve it with a cup of tea, or alongside fresh vegetables or a salad.

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Omelet with cauliflower
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 1 g
Fats 60 % 3 g
Carbohydrates 20 % 1 g
35 kcal
GI: 100 / 0 / 0
  • How do you make a cauliflower omelet?
    1. Break the cauliflower into small florets. Boil them in salted water for about 10 minutes. 2. Drain in a colander to get rid of excess water. 3. Add salt to the eggs and beat with a whisk. 4. Pour in the milk and stir until smooth. 5. Add the cauliflower florets to the egg mixture and stir. 6. Heat the vegetable oil in a skillet and pour in the prepared mixture. 7. Cook the omelet covered over low heat for 15 minutes. Serve the cauliflower omelet hot. If you like, sprinkle it with green onion. You can portion the omelet onto individual plates with a spatula. Enjoy!
  • Important! The wrong pan can ruin even the best recipe. For all the details on choosing the ideal pan for different dishes, read more here.
  • Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.
  • How can you tell if an egg is fresh? Crack it into a separate bowl. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread and will be shiny, domed, and uniform.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk, 3.5% fat - 64  kcal/100g
  • Milk, 3.2% fat - 60  kcal/100g
  • Milk, 1.5% fat - 47  kcal/100g
  • Condensed milk, 7.5% fat - 140  kcal/100g
  • Milk, 2.5% fat - 54  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Egg - 80  kcal/100g

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