Ingredients
- 2 tbsp Cento Blended Italian Style Oil
- 1 jar Cento Hot Cauliflower (32 fl oz), drained, rinsed and finely chopped
- 5 Eggs, lightly beaten
- 3 tbsp Parmesan Cheese, grated
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- 1 tbsp Fresh Italian Parsley, chopped, optional
Directions
Heat oil in a medium frying pan. Lightly brown cauliflower, about 2-3 minutes. While cooking cauliflower, combine eggs, Parmesan cheese, salt, pepper and parsley in a separate bowl. When cauliflower is ready, pour egg mixture into pan. Over medium heat, allow eggs to brown without disturbing, approximately 2 minutes. Flip omelet, and repeat browning. Transfer to serving plate; cut into pie slices. Serves 2.
