Spicy, Cretan Cauliflower Omelette with Mountain Cheese

5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


For garnish

  • 4 tbsp Extra virgin olive oil
  • 6 Eggs, size M
  • 2 tbsp Celery leaves, fresh or frozen
  • 50 g Sud, (see preparation)
  • 100 g Mountain cheese, grated
  • Salt and white pepper to taste
  • 1 tbsp Celery leaves, fresh or frozen
  • Sesame seeds, white
  • Almond sticks
  • Flowers and leaves


  • Cut the cauliflower into small florets. Peel the stalks and cut across into 6 mm thick slices. Rinse everything well with running water. Simmer the cauliflower in as little salted water as possible for 8 minutes, then strain. Have cauliflower and the required amount of stock ready.
  • Whisk the eggs and mix in the 50 g stock in portions, then stir in the grated mountain cheese along with the celery. Season to taste with salt and pepper.
  • Put the olive oil together with the cauliflower in a 28 mm pan and roast the cauliflower pieces until all of the attached liquid has evaporated. Pour the egg mixture over the cauliflower and simmer with the lid on over low heat until the egg mixture has completely thickened. Slide the egg mixture into a flat serving plate, garnish with white sesame seeds, flowers and leaves and serve warm with white bread. This goes well with semi-dry white wine or a cold beer.


  • The Cretans prefer bread and especially white bread as a side dish to all other side dishes. Recipe source: Mr. Olympios, Armonia Hotel, Crete.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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