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1 head broccoflower (or half broccoli and half cauliflower)
Separate the flowerettes from the stems of the broccoflower and cook the stems in boiling, salted water until slightly softened. Add the flowerettes and cook until tender. Drain, cool and chop coarsely.
Beat the eggs, salt and pepper and add the broccoflower. Let rest for about 5 minutes.
Heat 2 tablespoons of the oil in a skillet and add the egg mixture. Cook over high heat just until the bottom and the sides are set. Reduce the heat to low and cook, shaking so that the bottom does not stick. When the omelet has some consistency, turn and cook the bottom side for a few moments.
Apart, in 1 (or 2) tablespoon(s) of oil, add the garlic and sauté the bell pepper strips over low heat and serve the omelet covered with the pepper strips.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
5 eggs or egg substitute (or use more or less eggs as the filling can be used with as many eggs as you like
1 red bell pepper, sliced in thin strips
1 to 2 garlic cloves, finely minced
Salt and pepper
3 tablespoons vegetable oil, divided. (You can use more or less oil as you prefer but be certain to use enough so that the omelet will slip easily out of the pan)
Salt and pepper
I make this Tortilla (Omelet) whenever I find Broccoflower. With its sauce of olive oil, garlic, and red pepper strips, it is really good. The recipe is very TNT and originates with my friend Rosita Diaz from Marbella.