Methods/steps

Using a 10 inch nonstick skillet, saute the onions in a the oil over medium low heat.  You don't want the onions to brown but just sweat a little.

Mix the saffron tea into the eggs with a pinch of salt.  When the onions have softened, about 5 minutes, add the cauliflower and stir until heated through along with the garlic.  Don't burn the garlic.

Add the egg to the pan and make sure that it's spread out and then leave it alone for about 2 minutes.  Then you can lift the edges a little and allow some of the liquid egg to pour underneath.  You can do this to 2 to 4 sides but only once per side.

Pop the pan into the oven and broil about 4 to 5 minutes until the eggs are set and browned on top.  The eggs should be about to 8 to 10 inches from the heat if possible.  You could also skip this part if you're feeling frisky and can turn the omelette in the pan.

When the egg is set and browned put it on a plate.  It can be cut into wedges or slices.  Serve with low-fat mayo or yogurt if you desire.  A nonfat aioli would be perfect.