Original recipe found in Chris Kressor’s The Better Than Paleo Cookbook.

Lebanese Cauliflower Omelet

Lebanese Cauliflower Omelet

A hint of cinnamon gives this simple oven-baked omelet an exotic twist.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Lebanese
Servings 4 people


  • 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


  • 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.


Lebanese Cauliflower Omelet

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.


  1. Kim Jones on November 9, 2014 at 12:30 pm

    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.

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