Cauliflower And Feta Omelet

• 5 large eggs
• 1 1/2 tablespoons extra virgin olive oil (if needed use more but I think you will need even less)
• 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 pinches crushed red pepper flakes
• 1/2 cup crumbled feta (2 oz, or other cheese of choice)
• 1/4 cup packed flat leaf parsley
• cooking spray, olive oil flavored

1. Beat eggs with 1/4 teaspoon salt.
2. Spray nonstick skillet with cooking spray.
3. Heat oil & crushed red pepper flakes in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then saute cauliflower until browned and tender, 5 to 9 minutes.
4. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and saute 1 minute.
5. Pour eggs over cauliflower.
6. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes.
7. Slide out onto a large plate.
8. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes.
9. Slide out onto plate and sprinkle with feta and parsley. (You can use cheddar if you want).

eggs, extra virgin olive oil, head cauliflower, garlic, salt, black pepper, red pepper, flat leaf parsley, cooking spray

Taken from www.food.com/recipe/cauliflower-and-feta-omelet-301887 (may not work)