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Chairman James
Oven omelette with cauliflower
Omelette from the oven with cauliflower, mature farmhouse cheese, tomato mix, rocket salad and pomegranate seeds.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Divide the cauliflower into florets, cut into quarters and cook for 3 minutes.
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Drain and drain in a colander.
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Heat the oil in a frying pan and fry the cauliflower over medium heat in 5 min. Light brown.
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Break the eggs over a large bowl and whisk the milk through.
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Grate the cheese and add half to the egg-milk mixture. Stir through.
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Grease the oven dish. Pour in the mixture and add the cauliflower.
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Halve the tomatoes and spread them over the oven dish with the rest of the cheese.
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Bake the omelette in brown for about 20 minutes and cook in the middle of the oven.
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Meanwhile, mix the oil, lettuce and pomegranate seeds in a bowl. Season with pepper and salt.
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Remove the omelet from the oven and serve with the salad.
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Nutrition
465Calories
Sodium18% DV435mg
Fat54% DV35g
Protein46% DV23g
Carbs4% DV11g
Fiber20% DV5g
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