Ijjit Qarnabit (cauliflower Omelet)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Lebanese | Cauliflower, Lebanese | 4 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Milk |
| 1/8 | t | 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
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 189
Total Fat: 21.3g
Cholesterol: 190.9mg
Sodium: 297.9mg
Potassium: 394.7mg
Carbohydrates: 8.3g
Fiber: 1.7g
Sugar: 5g
Protein: 9.9g