Spicy, Cretan Cauliflower Omelette with Mountain Cheese
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 2people
Ingredients
For garnish
4tbspExtra virgin olive oil
6Eggs, size M
2tbspCelery leaves, fresh or frozen
50gSud, (see preparation)
100gMountain cheese, grated
Salt and white pepper to taste
1tbspCelery leaves, fresh or frozen
Sesame seeds, white
Almond sticks
Flowers and leaves
Instructions
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.
Annotation:
The Cretans prefer bread and especially white bread as a side dish to all other side dishes. Recipe source: Mr. Olympios, Armonia Hotel, Crete.