Cauliflower & Silverbeet Parmesan Omelette

SERVES 2 | PREP 15mins | COOK 15mins

INGREDIENTS

METHOD

1 1⁄2 tbs olive oil

100g cauliflower florets, broken into tiny florets

salt & pepper, to taste

1⁄4 bunch silverbeet, leaves finely sliced

4 large eggs, lightly whisked

1⁄4 cup milk

1 tsp dried thyme leaves

1⁄2 lemon, zest & juice

40g grated parmesan cheese

1 cup rocket leaves

Heat oil in a frying pan over medium-high heat and sauté cauliflower until tender and browned,
about 6-10 minutes. Reduce heat to medium add silverbeet, salt and pepper and continue to
sauté for another 2 minutes or until the chard has wilted. Set half the mixture to the side for the
second omelette.

In a bowl combine eggs, milk, thyme and 1 tsp lemon zest. Add half the egg mixture to the pan,
lifting the edges to allow the egg to run underneath. Allow to set for 4-5 minutes, add half the
parmesan and carefully fold half the omelette over. Turn out onto a plate, keep warm and repeat
with the second omelette.

Toss rocket, 1 tbs lemon juice and remaining parmesan, divide between two plates and serve
with omelettes.