Medium35 min4 servings

Low-Carb Spanish Omelette

Name: Low-Carb Spanish Omelette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: French
Ingredients: 360 g Egg; 300 g Zucchini; 100 g Onion; 60 ml Olive Oil

A lighter version of the classic tortilla española using cauliflower instead of potatoes. All the flavor and satisfaction of the original with a fraction of the carbs.

S

by Système

Community Chef

Ingredients

•360 g Egg
•300 g Zucchini
•100 g Onion
•60 ml Olive Oil

Instructions

1
Cut 1 small cauliflower into small florets. Steam or microwave 5 minutes until just tender. Drain very well.
2
Slice 1 medium onion thinly. Sauté in 3 tbsp olive oil over medium-low heat for 15 minutes until soft and sweet.
3
Add cauliflower to onions. Cook 5 more minutes, stirring occasionally. Season with salt and pepper.

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4

Beat 6 eggs with 1/2 tsp salt in large bowl. Add cauliflower-onion mixture while still warm. Stir to combine.

5

Let mixture sit 10 minutes - this helps flavors meld and cauliflower absorb some egg.

6

Heat 2 tbsp olive oil in 20cm non-stick pan over medium heat. Pour in egg mixture.

7

Cook without stirring 5-6 minutes until edges set and bottom is golden. Use spatula to check.

8

Place a plate larger than pan over top. Flip omelette onto plate in one confident motion.

9

Slide omelette back into pan, uncooked side down. Cook 4-5 more minutes.

10

The center should be just set, not runny. Total cooking time about 10-12 minutes.

11

Slide onto serving plate. Let rest 5 minutes - it's best warm or at room temperature.

12

Cut into wedges. Serve with aioli or romesco sauce. Great for meal prep - keeps 3 days refrigerated.

Nutrition Facts

295

Calories

12.9g

Protein

5.6g

Carbs

25.2g

Fat

1.2g

Fiber

Low-Carb Spanish Omelette

Ingredients

Instructions

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