Spanish Omelette with Cauliflower
This Spanish omelette with cauliflower instead of potato is a delicious low-carb spin on the traditional Spanish recipe. It’s a wonderful budget-friendly recipe that only uses 5 ingredients and makes leftovers that taste even better the next day!
Steam the cauliflower in a small saucepot for 5-7 minutes until tender.
10 ounces cauliflower
Add 2 tablespoons olive oil to a frying pan and warm up over medium heat.
¼ cup extra virgin olive oil
Saute onions for 3 minutes, until translucent. Add cauliflower, continue cooking for another 2 minutes.
1 medium onion
Whisk eggs and salt in a bowl. Mix in onions and cauliflower.
8 whole eggs, ½ teaspoon salt
Add the remaining oil to the pan. Pour egg mixture and cook for 5-7 minutes over medium heat, until edges set and center appears firm. Place a large plate over the opening of the pan. Hold securely and flip the tortilla onto the plate. Place the pan back on the stove and gently slide the omelette back on the pan. Continue cooking the second side for 2 minutes, until golden brown.
Remove from heat, cut into wedges and serve hot. Leftovers are best cold.
Serving: 1wedge | Calories: 191kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Saturated Fat: 1g | Sodium: 211mg | Fiber: 1g | Net Carbohydrates: 3g