Cauliflower and Eggs
Preparation Time10 min
Cooking Time20 min
- 4 1/2 large, fresh eggs
- 1/2 head of cauliflower, cut into bite size pieces from the stem up so they won't fall apart
- 2 tablespoons heavy cream (OPTIONAL)
- 1 tablespoon water
- salt and freshly ground pepper
- olive oil for the pan
1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the lid, spread out cauliflower evenly over the pan, and pour egg mixture evenly on top.
6. 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.