Recipe#10711

Title: Cauli Omelette

From: Adina.Steiman@oberlin.edu 
 Newsgroups: rec.food.recipes 
 Subject: Cauliflower and Eggs 
 Date: 3 Apr 1997 05:50:50 -0700 
 Message-ID: Pine.PMDF.3.91.970328172935.451256A-100000@OBERLIN.EDU 

4-5 large, fresh eggs
 1/2 to 2/3 head of cauliflower, cut into bite size pieces from 
 the stem up so they won't fall apart
 2 tbsp. heavy cream (OPTIONAL)
 1 tbsp. water
 salt and freshly ground pepper
 olive oil for the pan
 Cut up the cauliflower and set aside, then scramble the eggs with the
 cream and the water (they make the eggs light and fluffy) until well
 blended.  Grind lots of pepper into the eggs - set aside. Heat a large
 non-stick skillet on medium-high heat, when warm, add a few tablespoons of
 olive oil to the pan. Toss the cauliflower into the pan (they should
 sizzle a bit) and cook, flipping pieces with a spatula, for about 7
 minutes, or until they're relatively golden brown. As you cook them, add
 salt and grind pepper on top to taste.  Much black pepper aroma and flavor
 is released this way. Then cover the pan with a large lid and let the
 cauliflower steam a couple of minutes.  Don't overcook, but cauliflower
 tastes best sort of al dente. 
 Remove the lid, spread out cauliflower evenly over the pan, and pour egg
 mixture evenly on top.  Add more salt and pepper to eggs if desired. 
 There's no way this omelette will come out neat, so just flip it around
 and cook until the eggs are set. Remove from pan and sprinkle with fresh
 dill or parsley.