Low-Carb Spanish Omelette

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.

Ingredients

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

Instructions

1. 1

   Cut 1 small cauliflower into small florets. Steam or microwave 5 minutes until just tender. Drain very well.

2. 2

   Slice 1 medium onion thinly. Sauté in 3 tbsp olive oil over medium-low heat for 15 minutes until soft and sweet.

3. 3

   Add cauliflower to onions. Cook 5 more minutes, stirring occasionally. Season with salt and pepper.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

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

Nutritional values

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