Ingredients
3 Eggs
5 florets Cauliflower (boiled)
1 piece Processed cheese (or sliced cheese)
1 tbsp Milk
1 tsp Sugar
2 pinch Salt
Method
Sources
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Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Cut the cheese (I used Snow 6P Cheese) and boiled cauliflower into small cubes. Combine all the ingredients except for the cheese and mix. Melt butter in a frying pan and add the mixture from step 2. Mix with chopsticks while the egg sets. Once the egg has set, add cheese and roll it up into an omelette. If you cook it while mixing from the beginning, you mix in air to add more fluffiness. Transfer to serving plates and serve. Serve with ketchup (and make a drawing with it) if you like. Thanks to the cheese and a bit of milk, the middle is fluffy and juicy.