Oven omelette with cauliflower

Name: oven omelette with cauliflower
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 350 g baking flour; 6 el traditional olive oil; 6 medium sized egg; 60 ml semi skimmed milk; 150 g mature farmhouse cheese 48; 360 g sweet vegetable tomato mix; 150 g arugula lettuce melange; 120 g fresh pomegranate seeds

Omelette from the oven with cauliflower, mature farmhouse cheese, tomato mix, rocket salad and pomegranate seeds.

Ingredients

Kitchen Stuff

1 baking dish (30 x 20 cm)

Directions

Preheat the oven to 180 ° C.
Divide the cauliflower into florets, cut into quarters and cook for 3 minutes.
Drain and drain in a colander.
Heat the oil in a frying pan and fry the cauliflower over medium heat in 5 min. Light brown.
Break the eggs over a large bowl and whisk the milk through.
Grate the cheese and add half to the egg-milk mixture. Stir through.
Grease the oven dish. Pour in the mixture and add the cauliflower.
Halve the tomatoes and spread them over the oven dish with the rest of the cheese.
Bake the omelette in brown for about 20 minutes and cook in the middle of the oven.
Meanwhile, mix the oil, lettuce and pomegranate seeds in a bowl. Season with pepper and salt.
Remove the omelet from the oven and serve with the salad.