Low-Carb Spanish Omelette

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

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

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

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

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

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

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

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

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