| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Lebanese | Cauliflower, Lebanese | 4 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Milk |
| 1/8 | ts | Cinnamon |
| Salt and pepper; to taste | ||
| 2 | c | Finely grated cauliflower |
| 1/3 | c | Dried onion; finely chopped |
| 3 | Green onions; with stems | |
| 1/2 | c | Parsley |
| 1/3 | c | Margarine |
INSTRUCTIONS
Beat eggs and milk thoroughly. Add seasonings, chopped onions, cauliflower and parsley. Mix well. Melt margarine in 7" or 8" square pan in oven -- omelet should be about 11/2" thick. Pour mixture in hot pan and bake at 350" for about 15-20 minutes or until it is firm. Cut in squares. Serves 4-6. Per serving: 292 Calories; 22g Fat (65% calories from fat); 11g Protein; 15g Carbohydrate; 189mg Cholesterol; 312mg Sodium Recipe by: Lebanese Cuisine, Madelain Farah Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Feb 25, 1998
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