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Picture of Cauliflower and Feta Omelet
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 889 kcal 44 %
  • Fat 71 g 109 %
  • Saturated 20 g 102 %
  • Carbs 21 g 7 %
  • Fiber 6 g 26 %
  • Protein 46 g 92 %
  • Cholesterol 980 mg 327 %
  • Sodium 1099 mg 46 %
  • Calcium 511 mg 51 %
  • Magnesium 93 mg 22 %
  • Potassium 1355 mg 29 %
  • Iron 7 mg 40 %
  • Zinc 6 mg 53 %
  • Phosphorus 829 mg 118 %
  • Vitamin A 534 µg 59 %
  • Vitamin C 163 mg 181 %
  • Thiamin (B1) 0 mg 29 %
  • Riboflavin (B2) 2 mg 140 %
  • Niacin (B3) 2 mg 15 %
  • Vitamin B6 1 mg 97 %
  • Folate equivalent (total) 326 µg 82 %
  • Vitamin B12 3 µg 133 %
  • Vitamin D 5 µg 35 %
  • Vitamin E 8 mg 53 %
  • Vitamin K 314 µg 261 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cauliflower and Feta Omelet

Ingredients

  • 5 large eggs
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
  • 1 garlic clove, minced
  • 1/2 cup crumbled feta (2 ounces)
  • 1/4 cup packed flat-leaf parsley leaves

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