Middle Eastern Cauliflower Omelet

Cauliflower omelet

  • Servings: 4-6
  • Time: 30-40 mins
  • Difficulty: easy
  • Print

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This is one of many easy recipes I have for weeknight dinner after a long day at work!
I love making this dish that I grow up eating, its very easy to make and easy to eat! Served with pita bread, roasted potato and easy to prepare salad, I guarantee  your family will love it.

.11 Eggs

.1/2 minced fresh Parsley

.1/2 cup minced Onion

.1/2 cup minced Cilantro

.1 tbsp. Salt

.1/4 tbsp. Black Pepper

.4 tbsp. Flour

.1/2 cup Water

.1 tbsp. Ground Coriander

.1/2 tsp.  ground fresh Nutmeg

.1/4 tsp. Curry powder

.1/2 head steamed Cauliflower cut to small flowerets (about 1 1/2 cup)

.4 cloves fresh Garlic minced

.Butter and Vegetable oil to fry.

In a large bowl beat eggs, add the rest of the ingredients and whisk well.

Heat 1/2 tablespoon of butter and 1/2 tablespoon vegetable oil in a large sauté pan, add batter 3/4 cup at a time. Cook for 50 second or until golden brown, flip and cook on the other side.

Remove and stack on a flat plate and continue adding butter and vegetable oil to the pan and continue cooking until all the batter is used.

Served with Tomato salad

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7 thoughts on “Middle Eastern Cauliflower Omelet

  1. Pingback: Tomato Salad – Cooking from your heart

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