| 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
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”