Ingredients
- 5 large eggs
- 4 tablespoons extra-virgin olive oil
- 3 cups (1/2 medium head) cauliflower, cut into 1-inch-wide florets
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup crumbled feta (2 oz)
- 1/4 cup packed flat-leaf parsley leaves
Description
Delicious And Crunchy, With Little Bites Of Cauliflower Adding Wonderful Texture To This Open-face Omelette; Salty-tangy Feta Cheese Gives It Character.
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