Cauliflower And Feta Omelet - cooking recipe

Ingredients

5 large eggs
1 1/2 tablespoons extra virgin olive oil (if needed use more but I think you will need even less)
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pinches crushed red pepper flakes
1/2 cup crumbled feta (2 oz, or other cheese of choice)
1/4 cup packed flat leaf parsley
cooking spray, olive oil flavored

Preparation

Beat eggs with 1/4 teaspoon salt.
Spray nonstick skillet with cooking spray.
Heat oil & crushed red pepper flakes in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then saute cauliflower until browned and tender, 5 to 9 minutes.
Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and saute 1 minute.
Pour eggs over cauliflower.
Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes.
Slide out onto a large plate.
Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes.
Slide out onto plate and sprinkle with feta and parsley. (You can use cheddar if you want).