CAULIFLOWER AND GOAT CHEESE OMELET
5 large eggs
2 tablespoons olive oil
1/2 medium head cauliflower, cut into small florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled goat cheese or feta
1/4 cup flat-leaf parsley leaves
Beat eggs with ¼ teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, and then add garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using potholders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
