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Recipe: Lebanese Cauliflower Omelet (Ijjit Qarnabit)


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lebanese cauliflower, lebanese omelet
Grated cauliflower adds to the fluffy texture of this oven-baked omelet

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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Chris Kresser in kitchen
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