Cauliflower omelette: the recipe for the second nutritious and authentic dish – Tale Of Travels

The cauliflower omelet it’s a second course simple and tasty, ideal for winter. A variant of the classic omelette, appreciated by all. In this case, we will prepare a nutritious and authentic recipe perfect for a family dinner: it will also appeal to children. The cauliflower florets will first be blanched with a few leaves of laurel then mix with beaten eggs with the Parmesan cheese. The mixture will then be poured In the caserole and cooked over low heat until a soft and golden omelet is obtained. Once ready, you can also serve it as appetizing appetizer, cut into small pieces: it is also excellent cold to garnish focaccias and sandwiches. Here’s how to prepare it in a few simple steps.

There are many recipes with cauliflower that you can make, from simple and delicious ideas from appetizer to side dish.

How to make a cauliflower omelet

Cut the cauliflower into florets. Boil it in salted water, with some bay leaves, for about 10 minutes 1.

In a bowl, beat the eggs with the salt, pepper and parmesan 2.

Mix egg mixture with boiled cauliflower 3.

Pour everything into the pan filled with boiling oil to brown the omelet. Cook 5 minutes on each side or until golden brown 4.

Cauliflower omelette is ready to be served 5.

Tips

You can also add the eggs to the Grated lemon zest and replace the bay leaf with other aromatic herbs: parsley, chopped rosemary oh chive.

To make the cauliflower omelette more delicious and tasty, sauté the onion in a pan with the anchovy not black olive, then add the beaten eggs and cauliflower. Those who prefer can add the pancetta or the Ham instead of anchovies.

For a light preparationyou can cook a cauliflower omelet cooked: line a high boiling saucepan with damp parchment paper and wrung out and cook at 200°C for about 20 minutes.

storage

You can keep the cauliflower omelet for 2 days in the fridge, in an airtight container.