Last Saturday I woke up to a gorgeous day, an empty stomach, and an equally empty fridge. I do my grocery shopping on Sundays, so oftentimes eating on Fridays and Saturdays resembles surviving on bits and pieces. At the same time, one might argue, it inspires creativity.
In the fridge, I had a few eggs, a tomato, and some milk. And then I saw a clear plastic container with boiled cauliflower florets! Add to that a small bunch of fresh parsley, and some Parmigiano… et voila – breakfast is ready!
Makes 2 servings
- 4 tablespoons vegetalbe oli
- 2 cups boiled cauliflower florets, broker into bite-size pieces
- 4 eggs
- 2-3 tablespoons milk
- bunch of fresh parsley, finely chopped
- salt, freshly ground black pepper
- a few dashes paprika
- 2 teaspoons freshly grated Parmigiano
Heat 2 tablespoons vegetable oil in a pan over medium heat and add 1 cup cauliflower florets. Cook until the vegetables start to turn golden brown, 5 to 7 minutes. Meanwhile, break the eggs into a bowl, add the milk, parsley, and some salt and pepper. Beat with a fork until just blended.
Sprinkle the vegetables with some paprika and cook for 2 more minutes. Pour in half the egg mixture. Slightly tilt and rotate the pan to spread the eggs in an even layer over the bottom. Lower the heat, cover and cook for 2 minutes. Sprinkle a teaspoon of Parmigiano on top, cover and cook for another minute.
Remove the pan from heat, tilt and slide the omelet onto a plate. Repeat with the other half of the egg mixture.