I’m not really sure what to call this. Open-faced omelet? Frittata? Chunky vegetable pancake? Whatever you call it, I’ve really been enjoying this style of “omelet” lately, and this particular combination of ingredients worked very well. I use parsley here, but I could see dill and/or mint also working very well.
Cauliflower and Broccoli Omelet with Feta and Parsley
This is an easy omelet for one, which I make in an oven-safe 20cm frying pan so that I can grill it at the very end. If you don’t have an oven-safe skillet, you could cook it for a few extra minutes on the stove top with the lid on. Adapted from this recipe for a Cauliflower and Feta Omelet.
- Olive oil
- ~2 cups broccoli and cauliflower, chopped into small florets
- 1 clove garlic, finely chopped
- small bunch of parsley, finely chopped
- 1 large egg, whisked (with a splash of milk if you like)
- ~2 Tbsp of feta or more to taste
- 5 cherry tomatoes (optional)
- salt and pepper
- Turn on the grill / broiler in your oven
- In an oven-safe skillet, saute the broccoli and cauliflower on medium-high heat in some olive oil. Try not to stir too much so they take on some colour in the pan.
- Turn the heat down to medium and stir in the garlic, half of the parsley and a sprinkle of salt and pepper. Cook for another minute.
- Pour in the egg and rotate the pan to distribute the egg evenly.
- Crumble the feta over the top, then distribute the cherry tomatoes.
- Place under the grill for about 5 minutes, or under the omelet is nicely coloured and the cherry tomatoes have started to burst.
- Garnish with the rest of the parsley, a couple grinds of fresh black pepper if you’d like and serve.
Prep Time: 5 minutes
Cook time: 15-20 minutes
Yield: 1 serving
Per serving: 212 Calories | 13.3 grams Fat | 13.2 grams Carbohydrates | 12.9 grams Protein | 4.8 grams Fiber