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EASY CABBAGE OMELETTE centered hero view, clean and uncluttered
Olivia Farnsworth

Easy Cabbage Omelette Recipe - Quick and Delicious Breakfast

Enjoy this Easy Cabbage Omelette that is perfect for breakfast, lunch, or dinner. Made with simple ingredients like cabbage, carrots, eggs, and cheese, this omelette cooks quickly and delivers a tasty, nutritious meal in no time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 ½ - 3 cups cabbage finely chopped, about 6 oz/ 170 g
  • ¾ cup carrots grated about 3.5 oz/ 100 g
  • 2 tablespoons olive oil
  • 8 large eggs
  • 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
  • 1 teaspoon roasted sesame seeds white and black for garnish optional

Method
 

  1. Start by finely chopping the cabbage and grating the carrots with a box grater.
  2. Heat olive oil in a large pan or cast-iron skillet over medium heat and cook the cabbage and carrots until they soften, about 5 to 6 minutes.
  3. While the vegetables cook, beat the eggs in a large bowl and mix in the sea salt, black pepper, red pepper flakes, and soy sauce.
  4. Add chopped parsley, sliced green onions, and grated mozzarella cheese to the egg mixture and stir well.
  5. Pour the egg mixture evenly over the cooked cabbage and carrots in the skillet, then cover the pan with a lid.
  6. Let it cook on medium-low heat until the edges start to pull away and only small wet spots remain on the surface, approximately 5 to 6 minutes.
  7. Carefully transfer the omelette onto a plate, flip the plate and skillet together, and slide the omelette back into the pan to cook the other side until golden brown, about 3 to 4 minutes.
  8. Serve the omelette right away, garnished with extra parsley and a sprinkle of roasted sesame seeds if you like.

Notes

  • You can use white, green, or pointed cabbage depending on what you have. Adjust the amount of grated carrots as preferred, typically one medium carrot equals about 1 cup.
  • If using smaller eggs, add one or two more to maintain the consistency.
  • Feel free to substitute mozzarella with cheddar, gouda, parmesan, or feta to switch up flavors.
  • The roasted sesame seeds garnish is optional but adds a nice touch of flavor and crunch.