Omelet with Cabbage
by Editorial Staff
A classic omelet is, of course, always tasty and relevant, but sometimes you want to diversify a familiar dish by adding some additional ingredient. Today it will be white cabbage. The omelet with cabbage turns out to be hearty, nutritious, it takes a little longer to cook than a traditional omelet, but it’s definitely worth it, because it turns out incredibly tasty!
Cook: 22 mins
Serving: 1
Ingredients
- Eggs – 2 pcs.
- White cabbage – 150 g
- Onions (small) – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Sunflower oil (for frying) – 2 tbsp
Directions
- Prepare all the ingredients needed to make the cabbage omelet.
- Peel and cut onions into small cubes.
- Heat sunflower oil in a frying pan and fry the onion in it until transparent.
- Chop the white cabbage finely.
- Add the chopped cabbage to the skillet with the onion.
- Continue to stir-fry the onions and cabbage over low heat for about 8 minutes. The cabbage should be soft.
- While the cabbage is cooking, break the eggs into a bowl, add salt and black pepper.
- Shake the eggs with a fork.
- Pour the egg mixture over the cabbage.
- Cover the skillet with a lid and cook the omelette over low heat until the eggs set (about 5 minutes).
- Then gently turn the omelet with cabbage and cook for another 2 minutes, but without the lid.
- Transfer the finished omelet to a plate.
- A hearty omelet with white cabbage is ready.
- Serve the omelet hot.
Enjoy your meal!
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