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 ounces)

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.

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