2 Servings 30 min Cook
1/2 Head large (6-7" dia.) Cauliflower
1 Cloves, minced Garlic
2 1/2 Tbsp Olive Oil
1/2 Cup, crumbled Feta Cheese
5 Extra large Egg
1/4 Cup Parsley
Beat eggs with 1/4 teaspoon salt.
Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers.
Cut cauliflower into small florets, then saut 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 saut 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 chopped parsley.
