Name: Cauliflower and brie omelettes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 90 gram butter; 1 leek, trimmed, washed well, finely chopped; 2 1/2 cup cauliflower florets, processed; 8 eggs, beaten; 1/4 cup parsley leaves, chopped; 125 gram brie, thinly sliced; Salad; 3 roma tomatoes, finely chopped; 1 small red onion, thinly sliced; 1/4 cup micro herbs to serve

Cauliflower and brie omelettes

A tasty cauliflower omelette recipe flavoured with brie, leek and tomato

Makes 6

Prep

10M

Cook

15M

Total

25M

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Ingredients

90 gram butter

1 leek, trimmed, washed well, finely chopped

2 1/2 cup cauliflower florets, processed

8 eggs, beaten

1/4 cup parsley leaves, chopped

125 gram brie, thinly sliced

Salad

3 roma tomatoes, finely chopped

1 small red onion, thinly sliced

1/4 cup micro herbs to serve

Method

1.In a 15cm nonstick frying pan, melt 30g butter on medium. Add leek and sauté for 4-5 minutes until tender. Transfer to a plate to cool. Wipe pan clean.

2.For the salad, in a small bowl, combine all ingredients. Season. Set aside, covered, until ready to serve.

3.In a medium bowl, combine cauliflower with leek, eggs and parsley. Season.

4.In same frying pan, melt 10g butter on medium heat until foaming. Pour one-quarter egg mixture into pan, swirling to cover base evenly.

5.Top half omelette with one-quarter brie. Cook for 1-2 minutes, using a fish slice to draw the egg mixture into the centre without breaking it up to allow egg to cook and brie to soften.

6.Do not move for the final 30 seconds to allow it to set but still be soft.

7.Carefully fold omelette in half. Flip and cook for a few more seconds. Transfer the omelette to a plate and cover to keep warm. Wipe pan clean, then repeat with remaining butter and egg mixture.

8.Serve omelettes with salad and freshly cracked pepper. Garnish with micro herbs. Accompany with crusty bread or toast.