Cauliflower and brie omelettes

ingredients

• Cauliflower and brie omelettes

  • 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

• Cauliflower and brie omelettes

  • 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.

notes

For variation, try adding sliced ham, bacon or salami.