Lebanese Cauliflower Omelet
Original recipe found in Chris Kressor’s The Better Than Paleo Cookbook.
Lebanese Cauliflower Omelet
A hint of cinnamon gives this simple oven-baked omelet an exotic twist.
Ingredients
- 5 whole eggs preferably free-range, organic
- 1 tbsp fat traditional fat of choice - coconut oil, lard, bacon grease, butter
- 3/4 cup coconut milk unsweetened of course
- 1/8 tsp cinnamon
- 2 cups califlower raw, grated
- 1/3 cups onion finely chopped
- 2 whole green onions finely chopped
- 1/2 cup parsely chopped
- to taste Sea 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
We made this for breakfast this morning and really liked it. Their is still texture because the cauliflower doesn’t have time to get mushy. I’m a big fan of cinnamon in egg dishes anyway and I didn’t miss the crust of a quiche at all.