Cauliflower‑Stuffed Omelette

Ingredients

• 2 tsp butter
• 1 tsp whole wheat flour
• 50 ml Milk (3.5% fat)
• Salt
• Pepper
• nutmeg
• 80 g pre‑cooked cauliflower florets
• 3 eggs
• 1 tsp lemon juice
• 1 tsp vinegar
• 2 tsp oil
• 3 salad leaves
• 2 cherry tomatoes
• 1 sprig parsley

Instructions

1. 1.

   Warm 1 tsp butter in a small saucepan over medium heat, sprinkle in the flour and whisk with a fork until lightly browned. Gradually stir in milk, whisk vigorously, season with salt, pepper, and nutmeg, add cauliflower florets and warm through.

2. 2.

   Beat eggs with 1 tbsp water, season with salt and pepper, then pour into a pan with remaining hot butter over medium heat. Place cauliflower on one half of the omelette, drizzle with lemon juice, cover and cook until the surface is slightly set. Fold in half and continue cooking for a few more minutes.

3. 3.

   Whisk vinegar, oil, salt, and pepper together; mix with washed and patted dry salad leaves and halved tomatoes. Wash parsley, pat dry, then chop. Sprinkle the omelette with parsley and serve alongside the salad.