A hint of cinnamon gives this simple oven-baked omelet an exotic twist.
Course Breakfast
Cuisine Lebanese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Ingredients
5wholeeggspreferably free-range, organic
1tbspfat traditional fat of choice - coconut oil, lard, bacon grease, butter
3/4cupcoconut milkunsweetened of course
1/8tspcinnamon
2cupscaliflowerraw, grated
1/3cupsonionfinely chopped
2wholegreen onionsfinely chopped
1/2cupparselychopped
to tasteSea salt and freshly ground pepper
Instructions
Preheat oven to 350 degrees.
Melt fat in baking dish in the oven.
Meanwhile, beat eggs and coconut milk together thoroughly.
Add remaining ingredients and mix well. When fat has melted, pour egg mixture into hot dish and bake for 15-20 minutes until firm.
Cut into squares and garnish with chopped parsley and green onions.
Notes
Lebanese Cauliflower Omelet
The original recipe listedĀ servings 2-3, but depending on the rest of your menu and appetite, serving 4 seems more appropriate.Variations could include substituting other vegetables or the addition of a little cheese.