January 28, 2016


Eggs - 6
Cauliflower - 300 gms
Garlic cloves - 2 (finely chopped)
Spring onions - 2 (finely chopped)
Parsley - 1 tbsp (finely chopped)
Baking soda- 1/2 tsp
Salt and pepper to taste
Oil - 3 tbsp


  • Break the cauliflower into florets and boil in salted water until cooked and crisp. Drain and finely chop.
  • Heat 1 tbsp of oil in a frying pan and add the garlic and onions. Stir the cauliflower and set aside.
  • In a bowl, beat the eggs; add baking soda, salt and pepper.Beat well.
  • Add cauliflower mix and chopped parsley. Mix well.
  • Heat the remaining oil i  a pan and pour the egg mixture and let the omelette cook slowly until the downside is lightly brown and slightly crisp at the edges.
  • Turn it over and cook the other side for about 2-3 minutes.
  • Cut into wedges and serve hot cold. 

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