Ingredients
- 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 oz)
- 1/4 cup packed flat-leaf parsley leaves
Description
Little Bites Of Cauliflower Add Wonderful Texture To This Open-face Omelet; Salty-tangy Feta Gives It Character.
Gourmet Magazine
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