Cauliflower And Feta Omelet Recipes

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CAULIFLOWER AND FETA OMELET



Cauliflower and Feta Omelet image

Provided by Ruth Cousineau

Categories     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     High Fiber     Mother's Day     Feta     Cauliflower     Pan-Fry     Healthy     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 6

5 large eggs
2 1/2 tablespoons extra-virgin olive oil
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled feta (2 ounces)
1/4 cup packed flat-leaf parsley leaves

Steps:

  • Beat eggs with 1/4 teaspoon salt.
  • Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
  • Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

OMELETS WITH ROASTED VEGETABLES AND FETA



Omelets With Roasted Vegetables and Feta image

If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, quick, main course

Time 2m

Yield Serves 1

Number Of Ingredients 6

2 eggs
Salt and freshly ground pepper to taste
2 to 3 teaspoons milk
2 teaspoons unsalted butter or extra virgin olive oil
1/3 cup Roasted Winter Vegetable Medley
1 tablespoon crumbled feta

Steps:

  • Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
  • As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.

HAM & FETA OMELET



Ham & Feta Omelet image

Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. -Brittany Beus, College Station, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

4 large eggs
1 green onion, chopped
1 tablespoon 2% milk
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta cheese
3 slices deli ham, chopped
1 plum tomato, chopped
2 teaspoons balsamic vinaigrette

Steps:

  • In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.

Nutrition Facts : Calories 289 calories, Fat 20g fat (9g saturated fat), Cholesterol 410mg cholesterol, Sodium 749mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC



Spiced Roasted Cauliflower With Feta and Garlic image

Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.

Provided by Alison Roman

Categories     weekday, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

Steps:

  • Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
  • Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
  • Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
  • Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams

CAULIFLOWER AND FETA OMELET



Cauliflower and Feta Omelet image

Fantastic! I tested this omelet on Sunday, when they took a deep breath in the kitchen!It was in the February, 2008 edition of Gourmet Magazine, Ruth Cousineau. There were little bites of cauliflower sauteed in spicy EVOO which gave the open-face omelet texture; and the feta(which I won't be able to use for the residents)lends it a nice and salty flavor. After thinking about it we decided that we would add "crumbles" of cheddar. It is delicious!

Provided by Manami

Categories     Breakfast

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

5 large eggs
1 1/2 tablespoons extra virgin olive oil (if needed use more but I think you will need even less)
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pinches crushed red pepper flakes
1/2 cup crumbled feta (2 oz, or other cheese of choice)
1/4 cup packed flat leaf parsley
cooking spray, olive oil flavored

Steps:

  • Beat eggs with 1/4 teaspoon salt.
  • Spray nonstick skillet with cooking spray.
  • Heat oil & crushed red pepper flakes in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes.
  • Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
  • Pour eggs over cauliflower.
  • Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes.
  • Slide out onto a large plate.
  • Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes.
  • Slide out onto plate and sprinkle with feta and parsley. (You can use cheddar if you want).

Nutrition Facts : Calories 413.6, Fat 30.8, SaturatedFat 10.9, Cholesterol 562.1, Sodium 1222.8, Carbohydrate 11.2, Fiber 3.9, Sugar 6, Protein 24.2

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