Recipe: Lebanese Cauliflower Omelet (Ijjit Qarnabit)

lebanese-cauliflower-omelet-ijjit-qarnabit-paleo-chris-kresser-5

This post is sponsored by the Paleo Recipe Generator, which features over 700 Paleo recipes personalized to meet your unique needs.

A hint of cinnamon gives this simple, oven baked omelet an exotic twist.

Type of dish: Breakfast, Lunch
Equipment: 8×8 Baking Dish
Oven Temp: 350°F/180°C/Gas 4
Servings: 2 to 3

Ingredients:

  • 5 eggs
  • 1 TB fat of choice
  • ½ can coconut milk
  • 1/8 tsp cinnamon
  • 2 cups raw cauliflower, grated
  • 1/3 cup onion, peeled and finely chopped
  • 2 green onions, chopped
  • ½ cup fresh parsley, chopped
  • salt/black pepper to taste

Directions:

  1. Preheat oven.
  2. Beat eggs and coconut milk together thoroughly.
  3. Add remaining ingredients and mix well.
  4. Melt fat in baking dish in the oven.
  5. Pour mixture into hot dish and bake for 15-20 min until firm.
  6. Cut into squares and garnish with chopped parsley and green onions.

Enjoy!

For more recipes like this, and meal plans that can be customized just for you, check out the Paleo Recipe Generator.

Like what you’ve read? Sign up for FREE updates delivered to your inbox.

  • I hate spam too. Your email is safe with me.

Categories

Paleo Recipes

Comments Join the Conversation

  1. Wayne Rivali says

    Chris, this sounds like a fabulous dish. Can you address your position on the oxidizing of egg yolks when cooked? Some experts say there’s no reason for concern, others say you can get away with hard boiled eggs due to lack of oxygen while cooking, while yet others say no heat, period. I am still on the fence. Thank you.

Join the Conversation