Cauliflower Omelet
Tender, boiled cauliflower florets are finely chopped and folded into fluffy beaten eggs in this unique Parsi breakfast dish. The subtle sweetness of the cauliflower pairs perfectly with the savory eggs and rich ghee, creating a textured and satisfying omelet. Simple to prepare yet distinct in flavor, it offers a delightful variation on the classic morning staple.
Ingredients
- 2 large florets Cauliflower florets (Originally '2 flowers'. Use enough to make about 1/2 cup when chopped.)
- 2 whole Eggs
- 1 teaspoon Salt (Use a flat teaspoon.)
- 1 1/2 tablespoons Ghee (Quantity estimated for frying (original text unclear).)
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Instructions
- 1Boil the cauliflower florets in water until tender. Drain well and chop them finely.
- 2Crack the eggs into a bowl and beat them vigorously with a fork until frothy. Add the salt and the finely chopped cauliflower, mixing thoroughly to combine.
- 3Heat the ghee in a frying pan over medium heat until hot. Pour the egg and cauliflower mixture into the pan. Cook until the bottom is set and golden brown, then flip or fold to finish cooking, similar to a standard plain omelet.
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