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🍽️ Cauliflower Omelette with Fresh Salad

414 kcal · 30 min · 4 servings

Ingredients

• 2 tsp Butter
• 1 tsp Whole wheat flour
• 50 ml Milk (3.5% fat)
• Salt
• Pepper
• Nutmeg
• 80 g Cauliflower florets (pre-cooked)
• 3 Eggs
• 1 tsp Lemon juice
• 1 tsp Vinegar
• 2 tsp Oil
• 3 Lettuce leaves
• 2 Cherry tomatoes
• 1 Sprig Parsley

Instructions

1. 1. Warm up one teaspoon of butter in a small pot over medium heat.
2. 2. Add one teaspoon of flour and whisk until smooth.
3. 3. Let the mixture sweat briefly until it smells fragrant.
4. 4. Pour in half a cup of milk and whisk vigorously until no lumps remain.
5. 5. Season the sauce with a pinch of salt, pepper, and a pinch of ground nutmeg.
6. 6. Add the cauliflower florets to the sauce and let them warm through.
7. 7. Whisk two eggs with one tablespoon of water in a bowl.
8. 8. Season the egg mixture with salt and pepper.
9. 9. Warm the remaining butter in a frying pan over medium heat.
10. 10. Pour the egg mixture into the pan and cook until it sets.
11. 11. Place the seasoned cauliflower mixture on one half of the omelette.
12. 12. Drizzle some lemon juice over the filling.
13. 13. Fold the omelette in half to enclose the filling.
14. 14. Continue cooking the omelette until the surface is slightly set.
15. 15. Whisk one tablespoon of vinegar with two tablespoons of oil, salt, and pepper.
16. 16. Wash the salad greens and pat them dry.
17. 17. Toss the salad with the halved tomatoes and the dressing.
18. 18. Wash the parsley, shake off excess water, and chop it finely.
19. 19. Sprinkle the finished omelette with the chopped parsley.
20. 20. Serve the omelette alongside the fresh salad.

Nutrition per serving

• kcal: 414
• Protein: 22 g · Fett/Fat: 32 g · Carbs: 11 g