Cauliflower, mushroom, and cheese omelet

Cut cauliflower (100 g) into small florets and boil for 5 minutes until half-cooked. Slice mushrooms (100 g), mince garlic (5 g), and chop parsley (5 g).

Heat olive oil (15 g) in a skillet. Fry mushrooms, cauliflower, green peas (50 g), and garlic for 6-8 minutes so the mushrooms release moisture and the vegetables soften.

Whisk eggs (200 g) with salt and black pepper. Pour over the vegetables, sprinkle with hard cheese (50 g), cover, and cook over low heat until set; finish with parsley.