Easy Cabbage Omelette

thick slices of cabbage omelette stapled on a plate and sprinkled with herbs and sesame seeds.

Make this delicious cabbage omelette for breakfast, lunch, or dinner with just a few simple ingredients and a pan – it is delicious and ready in no time!

Course Breakfast, Main Course

Cuisine American

Prep Time 15

Cook Time 30

Servings servings

Calories 250kcal

Author Adina

Equipment

Box grater
Large bowl
Large pan or cast-iron skillet with a lid

Ingredients

2 ½ - 3 cups cabbage finely chopped, about 6 oz/ 170 g, Note 1
¾ cup carrots grated about 3.5 oz/ 100 g Note 2
2 tablespoons olive oil
8 large eggs Note 3
½ teaspoon fine sea salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes or a pinch of cayenne pepper to taste
1 tablespoon soy sauce or fish sauce
2 green onions finely slices
2 tablespoons parsley chopped, more for garnish, if desired
1 mozzarella ball grated, Note 4
1 teaspoon roasted sesame seeds white and black for garnish optional

US - EU

Instructions

Chop vegetables: Finely chop the cabbage and grate the carrots using the larger holes of a box grater.
2 ½ - 3 cups cabbage + ¾ cup carrots
Cook the cabbage and carrots in a large frying pan or cast-iron skillet over medium heat until they soften, about 5-6 minutes.
2 tablespoons olive oil
Egg mixture: In a large bowl, whisk together the eggs, spices, and soy sauce. Stir in the chopped parsley, green onions, and grated cheese.
8 large eggs + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + ¼ teaspoon red pepper flakes + 1 tablespoon soy sauce + 2 green onions + 2 tablespoons parsley +1 mozzarella ball
Pour the egg mixture over the cooked vegetables in the pan, then cover with a lid.
Cook the first side over medium-low heat until the edges begin to lift and only a few small liquid spots remain on top, about 5-6 minutes.
Cook the second side: Carefully slide the omelette onto a plate, quickly flip both the plate and pan together, and then slide the omelette back into the pan to cook the other side for 3-4 minutes until golden.
Serve immediately, garnished with more parsley and 1 teaspoon roasted sesame seeds

Notes

Cabbage: You can use white, green, or pointed cabbage for this omelette. You'll need about 2 ½ to 3 cups of finely chopped cabbage, but a little more or less is fine.
Carrots: One medium carrot or two small ones will give you about 1 cup of grated carrots.
Eggs: I used large eggs. If your eggs are small or medium, add 1 or 2 extra eggs to the mixture.
Cheese: Mozzarella works great, but you can use any cheese you like. I often go for Cheddar, Gouda, Parmesan, or feta. The flavor and texture will vary depending on the cheese, but each version is delicious.

Nutrition