Michael Symon does wonders with this tasty Cauliflower Omelet!
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup cauliflower (cut into florets)
1/3 cup onion (finely chopped)
4 large eggs
Parmigiano-Reggiano (freshly grated, to garnish)
Kosher salt and freshly ground pepper
Heat a large nonstick saute pan over medium-high heat, and add the olive oil and butter. Add the cauliflower and onions and season with Kosher salt and freshly ground pepper. Cook, stirring occasionally until the vegetables are a deep brown color and softened, about 8-10 minutes.
While vegetables are cooking, in a medium bowl, whisk together the eggs and season with Kosher salt and freshly ground pepper. Remove the pan with the caramelized vegetables from the heat, then pour the eggs evenly in to the pan. Cover with a lid and let stand until the eggs are set and no longer runny, about 5 minutes. Finish with freshly grated Parmigiano-Reggiano to serve.
Tip: Not a cauliflower connoisseur? Substitute broccoli or your favorite vegetables to tailor to your tastes!