Garlic Mushroom Cauliflower Omelet
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
2 – 3 large eggs
1 – 2 tbsp. milk
4 tbsp. butter, divided
2 – 3 tbsp. diced cauliflower
¼ cup thinly sliced Paisley Farm Marinated Mushrooms
2 – 3 tbsp. diced fresh tomato
2 slices mozzarella or pepper jack cheese
Salt to taste
Black pepper to taste
Minced chives for garnish (optional)
Instructions
- Add the eggs and milk, along with a couple dashes of salt and pepper, to a small bowl and whisk until well combined. Set aside.
- Next, add about 2 tablespoons of butter to a medium skillet (ideally non-stick or cast iron) set over medium heat. Add the cauliflower and sprinkle with a couple dashes of salt and pepper. Sauté, stirring occasionally, until the cauliflower softens, about 8 to 10 minutes. Transfer the cauliflower to a small bowl and set aside.
- Add the remaining 2 tablespoons of butter to the skillet (you may need more butter for a cast iron or stainless steel skillet). When the butter is melted, add the egg mixture and reduce the heat to medium/low.
- Cook until the omelet is just about set and the eggs are still slightly runny in the middle. Add the sliced cheese, followed but the reserved cauliflower and the tomato, to one half of the omelet. Let cook for another minute or two so that the cheese can begin to melt. Run a spatula around the empty edge of the omelet and carefully lift it up and quickly fold it over the filling. If the edge of the omelet is still a bit runny, cover with a lid and cook until done.
- Transfer the omelet to a plate and garnish with minced chives, if desired,
