Cauliflower and Greens Omelette
1 teaspoon olive oil
1 cup (150 grams) chopped onion.
3 cups (450 grams) chopped cauliflower
4 cups (120 g) spinach
4 ounces (125 g) chevre cheese
Two large eggs.
Seven large egg whites.
2 tablespoons shredded Parmesan cheese.
1 teaspoon dried thyme.
Coat a deep 9-inch dish with cooking spray; set aside. Preheat the oven to 375oF (190oC).
In a large skillet, drizzle with olive oil and place over medium-high heat. Add the onion and stir until hot. Add the cauliflower and stir for a minute, then cover the pan and reduce the heat to medium-low. Cook for 10 minutes or until the cauliflower is tender when pierced with a paring knife. Scrape the cauliflower mixture into the pie plate and fluff and cool for 10 minutes.
In the bowl of a food processor, add the spinach and process until finely chopped. Scrape down the sides, add the cheese, and process to a puree. Add the eggs, egg whites, Parmesan cheese and thyme and process until smooth.
Pour the egg mixture over the cauliflower and use a spatula to evenly distribute the eggs and vegetables.
Bake for 45 minutes, or until the center of the pancake is puffed and feels firm when pressed. Cool on a rack for at least 5 minutes before cutting into four portions. Heat and serve. Leftovers, covered, will keep for up to 4 days.
Serving Size 4｜ Serving Size 14 of a 9-inch pancake.
Nutrition Facts (per serving). Calories 210; Total Fat 11g; Saturated Fat 6g; Monounsaturated Fat 3g; Cholesterol 109mg; Sodium 333mg; Carbohydrates 10g; Dietary Fiber 3g; Sugar 4g; Protein 19g. 10g; Dietary Fiber 3g; Sugar 4g; Protein.