Cauliflower with egg in a frying pan calorie content

For those who prefer to prepare egg dishes in the morning, the simplest and favorite breakfast option is an omelet. We offer to diversify a familiar dish, making it not only tasty, but much more healthy. Cauliflower will help the housewife with this - a vegetable extremely rich in microelements and vitamins, actively used in children's and dietary nutrition.

The preparation of the treat is quick and easy, it turns out tender and tasty. For cooking, you can use either a traditional frying pan, a slow cooker or an oven. An omelette is usually served with a salad of any fresh vegetables. Today we propose to get acquainted with the features of preparing an omelet with cauliflower in the oven.

Process description

Cooking an omelet with cauliflower in the oven is simple: boil the cabbage in water without adding salt, peel the onion and chop it as desired. Beat eggs with milk and salt. Place onions and cabbage on a baking sheet and pour in eggs beaten with milk. Everything is sent to the oven, preheated to 180 degrees, and baked for 15-20 minutes. The finished dish is decorated with any greenery.

Many housewives are interested in the nutritional value of a dish cooked in the oven. The calorie content of cauliflower in an omelet (per 100 g of product) is 58.2 kcal. The dish also contains 4.2 g of protein, 2.5 g of fat, 5.3 g of carbohydrates.

Easy recipes: it couldn't be simpler

Fried cauliflower in a frying pan under an egg can be prepared very simply. The crispy egg crust makes the dish more savory.

With onions and herbs

Ingredients (for 3 persons):

0.5 kg of vegetables;
1 large egg;
1 onion head;
a pinch of salt;
greens (parsley, dill);
10 g sunflower oil.

Calorie content of the dish (53.9 kcal 100 g):

Recipe for cooking cauliflower drenched in eggs in a frying pan:

Boil the cabbage.
Finely chop the onion and fry lightly. Add the inflorescences to it, continuing to cook over low heat, stirring.
Add salt, chop the herbs, pour in the beaten egg, stir.
After 3 min. the dish is ready.

On butter

This recipe attracts with a minimal set of ingredients:

355 g vegetables;
45 g butter (butter);
3 medium testicles;
spices.

Cut the washed inflorescences, throw them into boiling water, about 10 minutes. cook, then let dry in a colander, then place in one layer in oil heated in a frying pan, fry, turning.
Beat the eggs, add salt, add spices (for example, pepper), continue beating, and then evenly pour the mixture over the browned inflorescences and cover. Simmer the dish over low heat for 3 minutes.

How to cook an omelet?

Cauliflower is disassembled into small inflorescences, boiled in water (salted) until tender for 5-7 minutes (do not allow it to boil). Then the product is drained in a colander and dried. Beat eggs with milk with a whisk, add spices and salt. Cauliflower is cut into pieces or laid out in whole inflorescences in a heat-resistant form, poured with a mixture of milk and eggs, and pieces of butter (small) are placed on top of the inflorescences. The omelette is baked in the oven (temperature level - 200 degrees) until cooked (about half an hour).

Omelette with cauliflower in the oven: recipe with cheese

A dish of cauliflower baked in the oven with a cheese omelette, according to reviews, tastes simply incomparable. How to prepare a treat? You will need:

cauliflower (forks);
three to four eggs;
sour cream (140 g);
150-200 grams of hard cheese;
50 grams butter
to taste: salt and a mixture of peppers (ground).

Option 5: Omelette with cauliflower and ham in a frying pan

Another recipe for an incredibly tasty and satisfying omelette in a frying pan. It is prepared with ham. The dish also turns out great with sausages and sausages. You can use leftover meat plates from the holiday table for an omelet.

Ingredients

150 g ham;
200 g cauliflower;
150 g milk (cream);
50 g butter;
1 bell pepper;
1 onion;
6 eggs;
herbs and spices.

How to cook

Chop the onion. Break the cabbage into pieces; the hard parts can be cut off. Place it in boiling water and cook for a couple of minutes. Pour the onion into a frying pan with oil and cook until transparent.

Cut the ham into cubes. If it initially has the form of thin slices, then we make large straws or ribbons. We cut the bell pepper, add it to the onion, and after a minute add the ham. Cook for a couple of minutes, add cabbage inflorescences. Stir, salt, pepper, heat the ingredients together to combine the flavors.

Beat eggs and milk, you can take light cream, add salt. Pour in the contents of the pan, there is quite a lot of it. Stir and cover. Let the eggs cook until done.

You can easily replace the bell pepper in this omelet recipe with tomato or add some chopped zucchini.

Cooking features

An omelette with cauliflower cooked in the oven with the addition of cheese is suitable both for baby food and for feeding people who care about their health and figure. According to reviews, many people like this hearty and at the same time light dish with an appetizing crust of baked cheese on the surface. Prepare an omelet with cauliflower and cheese in the oven like this:

The cabbage is washed, disassembled into inflorescences (small), and the water is allowed to drain.
Bring the water to a boil, add salt and put the cabbage in it. After the water boils, cook for about 10 minutes.
Next, place the inflorescences in a colander to drain excess liquid.
Eggs are mixed with sour cream, spices and salt until smooth.
The cheese is grated on a medium grater and added to an omelette of eggs and sour cream.
Then grease the ceramic mold with butter (butter) and distribute the cabbage evenly over it.
Pour the omelette mixture over the vegetable and bake in the oven, which is preheated to 180 degrees.
The dish is baked for about half an hour (depending on technical capabilities). The finished product should set over the entire surface, and the baked cheese should brown.
Before serving, the treat is cut into pieces and decorated with herbs.

Dish with cauliflower and tomatoes

Omelet with cauliflower and tomatoes can be cooked both in the oven and in a frying pan. In any case, the treat turns out to be nourishing, bright and very tasty. Many consider it an excellent option for a quick breakfast. To prepare 2 servings use:

one fork (small) cauliflower;
one head of onion;
two or three cloves of garlic;
salt;
spicy herbs (oregano, basil, oregano, etc.);
one tomato;
three to four eggs;
greenery;
oil (vegetable) for frying or greasing.

With cauliflower in a slow cooker

Ingredients

A delicious treat is cauliflower, which rules the roost in almost every kitchen every fall. What ingredients are needed to prepare this dish (3 servings):

cauliflower - 6-7 inflorescences;
chicken eggs - 4 pcs;
milk - 1/2 cup;
salt, fresh herbs and cheese - to taste.

Preparation

Preparing the cabbage and egg mixture is the same as in the broccoli version. Place the inflorescences of the raw vegetable on the dry bottom of the multicooker. You can't do without salt in this recipe. Cauliflower that is cooked without adding this mineral has no taste at all. The vegetable is filled with egg mixture. The “Milk porridge” mode is turned on in the multicooker. About 10 minutes before cooking, place a circle of baking foil on the surface of the dish. This way the inflorescences will become soft faster. Before finishing cooking, the omelet with cabbage can be decorated with herbs and sprinkled with cheese.

Chicken eggs are an excellent source of biologically active components and vitamins that humans need every day. And the combination of egg whites with vegetables is simply an ideal pairing that optimally preserves all the beneficial components and is completely absorbed by the body.

Omelette with cabbage

rich in vitamins and minerals such as: choline - 13.3%, vitamin B5 - 13.1%, vitamin C - 32.2%, vitamin K - 19.9%, vitamin PP - 18.8%, silicon - 69 .9%, phosphorus - 15.5%, cobalt - 24.4%, selenium - 11.8%

Choline
is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B5
is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin C
is involved in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin K
regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Silicon
is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Cobalt
is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Selenium
is an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, and is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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If you already have stewed cabbage, the task is simplified and the cooking time is reduced to a minimum. Instead of sour cream, you can use water, milk or kefir.

Preparation:

Finely chop the required amount of cabbage.
Fry the cabbage in a frying pan, adding salt and pepper.
Beat sour cream and eggs.
Finely chop the dill.
Mix the dill with the egg-sour cream mixture, adding a pinch of salt.
Pour the egg mixture into the fried cabbage.
Grate or chop the processed cheese and place on a slightly set omelette.

Cover with a lid and cook until the cheese is melted. Serve hot.

Cooking according to recipe

Cauliflower is separated into small inflorescences; onions - cut into cubes (small), garlic cloves - into slices, tomatoes are chopped into thin rings. Grease a baking sheet with oil, place cauliflower on it, salt and sprinkle with spices. Then tomatoes, garlic and onions are added to the dish. Pour cabbage with tomatoes, eggs beaten with salt, sprinkle with herbs and place in the oven. Bake at 180 degrees. In total, it will take about half an hour to prepare the omelet.

Housewives advise adding a little sour cream or milk to the omelet. Tomatoes can be complemented with sweet peppers (fresh or baked) or tender green peas.

Omelette with cauliflower - recipe

Peel fresh cauliflower from leaves, rinse thoroughly with cold water, divide into inflorescences, place in boiling water, cook for 5-7 minutes. The florets should be slightly undercooked – as the Italians say, al dente. They will reach readiness due to internal heat while they cool, then when preparing the omelet. Drain the water, cool, divide into small inflorescences, cut the cuttings into small pieces. Let the water drain well so that there is no excess liquid.
We first defrost the frozen food. We also divide the inflorescences into smaller ones according to taste. We cut the cuttings.
Get rid of excess water and dry.
Prepare the omelette mixture. Using a fork, whisk the eggs with milk, salt, and ground black pepper. Do not beat the egg-milk mixture too vigorously to get a fluffy omelette. You can add a couple of spoons of sour cream or kefir to the ingredients for tenderness and light sourness. You can also change the taste by adding grated hard cheese.
Place the prepared cabbage inflorescences in a heat-resistant form (glass, metal). There is no need to lubricate it. Pour the resulting omelette mixture over the vegetables.
Bake the omelette with cauliflower in the oven for 15-20 minutes at 150 degrees; bake in a convection oven at 180 degrees, medium fan speed for 20-25 minutes; in a double boiler for 15 minutes, in a multicooker with a baking program for 20 minutes, steaming for 30 minutes.
The cooking time given is approximate. Depends on the model of the kitchen appliance, the power of the household electrical network at home, the thickness of the walls of the heat-resistant mold, and the thickness of the omelet layer.
Serve the finished cauliflower omelette slightly cooled with bran bread toast. If desired, they can be brushed with unrefined extra virgin olive oil, creating a healthy analogue of fried croutons.

Ingredients

All products in the presented recipe are designed for two adult or three to four children's servings. Use:

200 grams of cauliflower;
one tomato;
half a sweet pepper;
four eggs;
100 ml milk or water;
50 grams of hard cheese;
oil (vegetable) for lubrication;
to taste - salt;
greenery.

Step-by-step preparation

They work like this:

First, prepare the cauliflower (frozen or fresh - in any case, you need to inspect it and remove the darkened areas). Fresh cabbage is separated into inflorescences. Large ones are cut. Inflorescences or parts thereof are immersed in boiling water for 5-7 minutes. Frozen vegetables must first be thawed, and then large cuttings must be cut. Next, the product is immersed in boiling water for 2 minutes and cooled in cold drinking water, lightly dried on a clean towel.
While the cabbage is cooking, cut the pepper and tomato into slices and grate the (coarse) cheese.
Next, grease the fireproof baking pans with oil. First put cauliflower in them, then pepper and tomato. The vegetables are lightly salted on top.
An omelet is being prepared. Beat eggs with salt (a pinch). Lightly beat with a blender or fork. Add water or milk and beat again.
The egg mixture is poured into the molds with vegetables. Sprinkle cheese (grated) on top. Place in the oven preheated to 170°C for half an hour.

An airy omelette baked with vegetables is ready. A dish consisting of white cauliflower, red tomato, bright yellow bell pepper, juicy fresh herbs (ingredients can be changed) with a baked cheese crust on top will appeal to both children and adults. According to reviews, household members are delighted with the appetizing appearance, bright taste and aroma of this culinary masterpiece.

Cooking an omelet in a frying pan

To prepare three servings of omelet with cheese and cauliflower in the traditional way, you will need:

five chicken eggs;
milk (70 ml);
200 grams cauliflower
70 g of hard cheese (“Radomer”, “Dutch” or “Russian”);
a pinch of soda;
ground pepper and spices (to taste);
salt;
dill, parsley;
butter).

The cooking process will take 15 minutes.

About the cooking method

Cook the cauliflower for 10–15 minutes. Break eggs into a separate container, add milk, soda, salt, and spices. Lightly beat the mixture with a fork. Cabbage (cooked in advance) is placed in a frying pan (heavily oiled). Next, it is fried over low heat for 1-2 minutes, with constant stirring. Then the egg mixture is poured onto the cabbage, covered with a lid and fried over low heat. Grate the cheese and sprinkle on the surface of the mass. Add spices and herbs (any). Fry until done under the lid. Bon appetit!

How to cook an omelet with cabbage

Shred the cabbage. We send it to the frying pan with the onions. Fry together for about 5 minutes, stirring. During this time, the cabbage becomes softer.
Break the eggs into a separate plate. Using a fork, beat until smooth. Salt.
If desired, you can add a pinch of ground black pepper.
Pour the beaten eggs over the cabbage. Cover with a lid and bake the omelette over low heat for about 5 minutes.

Who among us doesn’t love an omelet - a delicate egg dish that has come to the rescue more than once in the morning, when you need a full, high-calorie meal before starting a work or school day. Omelette never fails; it is a tasty and nutritious breakfast, that is, the basis of a healthy diet. If desired, you can add ham, tomatoes, herbs, sausages, cheese and even cabbage. A lush mass consisting of beaten eggs with milk, fried or stewed cabbage, the aroma of dill and a golden crust - a truly royal dish that confidently occupies a leading place in the kitchens of people of different nationalities.