Recipe: Lebanese Cauliflower Omelet (Ijjit Qarnabit)


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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


  • 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


  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.


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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.

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