Omelet with cauliflower and parmesan
sea salt to taste
freshly-ground black pepper to taste
20 ml mild olive oil for frying
90 g cauliflower cut in small pieces
1 small sprig rosemary, leaves only
1/4 tsp caraway
30 g parmesan, finely grated
Beat the eggs, salt, and pepper in a bowl with a fork.
Heat 10 ml oil in a pan, add the cauliflower, rosemary, and caraway and cook for 5 minutes on high/medium-high heat until they are soft and are beginning to brown.
Add half the parmesan and mix. Continue cooking, stirring occasionally until done. Remove from the pan and set aside.
Heat the remaining oil in the same pan (add more, if needed). Add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.
When all the liquid has been tipped to the sides, turn off the heat and let sit for 1-2 minutes. Slide the omelet on a serving dish and arrange it with bumps and folds (I sometimes like it like that), top with the remaining cheese, cauliflower, pepper and decorate with sprouts. Serve.