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Omelette with cauliflower

  • 30 minutes
  • Easy
  • Second Courses

Ingredients: Per 6 servings

  • 6 eggs
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • 1 cauliflower
  • 2 ½ oz butter
  • 1 pinch spices
  • salt


Boil the cauliflower in salted water. Drain and cut it in small pieces. Brown the cauliflower in a pan with 2 Tbsp of butter. Separately beat the eggs with Parmesan cheese, salt and the preferred herb. Put 2 Tbsp of butter in the pan and pour the eggs over the cauliflower. Stir for a second and, once the omelette starts to clot, shake lightly the pan in order to detach it from the bottom. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side.