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Print this Recipe    Cauli Omelette

Cauliflower and Eggs

4-5 large, fresh eggs
1/2 to 2/3 head of cauliflower, cut into bite size pieces from
the stem up so they won't fall apart
2 tbsp. heavy cream (OPTIONAL)
1 tbsp. water
salt and freshly ground pepper
olive oil for the pan

Cut up the cauliflower and set aside, then scramble the eggs with
the cream and the water (they make the eggs light and fluffy) until
well blended. Grind lots of pepper into the eggs - set aside. Heat
a large non-stick skillet on medium-high heat, when warm, add a
few tablespoons of olive oil to the pan. Toss the cauliflower into
the pan (they should sizzle a bit) and cook, flipping pieces with
a spatula, for about 7 minutes, or until they're relatively golden
brown. As you cook them, add salt and grind pepper on top to taste.
Much black pepper aroma and flavor is released this way. Then cover
the pan with a large lid and let the cauliflower steam a couple of
minutes. Don't overcook, but cauliflower tastes best sort of al
dente.

Remove the lid, spread out cauliflower evenly over the pan, and
pour egg mixture evenly on top. Add more salt and pepper to eggs
if desired. There's no way this omelette will come out neat, so
just flip it around and cook until the eggs are set. Remove from
pan and sprinkle with fresh dill or parsley.

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