Omelette with cauliflower in a pan
Description
The dish is prepared without unnecessary complications. You can use chicken, quail, or duck eggs to make the omelet. For an adult serving, use 3 eggs; for a child's serving, use 2 eggs. The dish can be served for breakfast, lunch, dinner, or afternoon snack, but must be served hot. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Cut the cauliflower head into florets and rinse them in water.
- 3
Step 3
Place them in a saucepan or pot, pour warm water over, and add citric acid. You can substitute it with 1 tablespoon of vinegar. The acid is added to prevent the florets from turning gray during cooking. Simmer the cabbage over medium heat for about 5–7 minutes.
- 4
Step 4
Then, using a slotted spoon, transfer the florets to a frying pan, pour in the vegetable oil, and heat the pan over medium heat.
- 5
Step 5
Beat the chicken eggs into a deep plate or bowl, add salt and pepper to the egg mixture, and whisk with a fork for 1 minute.
- 6
Step 6
Pour the mixture onto a frying pan and fry the omelet for about 2-3 minutes until cooked.
- 7
Step 7
Serve the dish hot with sour cream or another sauce, dip, or pickles.