There’s something quietly brilliant about a plate of easy cabbage omelette on a Tuesday morning. Soft eggs folded around sweet, golden cabbageit feels like a small miracle when you’re too tired for anything fancy but still want something nourishing and real.
I learned this one from my daughter Eleanor back in the spring of ’98, when she came home from her travels with a craving for something her host family made her in the countryside. She said the cabbage should cook down until it’s almost jammy, not crispthat’s the trick. I’ve made it hundreds of times since, and it never gets old.
PrintEasy Cabbage Omelette Recipe Perfect for Quick Breakfast
Easy Cabbage Omelette is a tasty and quick breakfast option made with simple ingredients. This dish is perfect for busy mornings and can also be enjoyed for lunch or dinner. It delivers great flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 2 ½ – 3 cups cabbage finely chopped about 6 oz or 170 g Note 1
- ¾ cup carrots grated about 3.5 oz or 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
Instructions
- Chop the cabbage finely and grate the carrots using a box grater with large holes.
- Heat olive oil in a large pan or cast-iron skillet over medium heat and cook the cabbage and carrots until tender, about 5 to 6 minutes.
- In a big bowl, whisk the eggs with salt, pepper, red pepper flakes, and soy sauce, then stir in chopped parsley, sliced green onions, and grated mozzarella.
- Pour the egg mixture evenly over the cooked vegetables in the pan, cover with a lid, and cook on medium-low until edges lift and the top is mostly set, around 5 to 6 minutes.
- Slide the omelette onto a plate, flip the plate and pan together, then slide the omelette back into the pan to cook the other side until golden, about 3 to 4 minutes.
- Serve right away with extra parsley and roasted sesame seeds on top.
Notes
- You can use white green or pointed cabbage about 2 ½ to 3 cups finely chopped
- Adjust carrot quantity for about 1 cup grated
- Use large eggs or add an extra one or two if smaller
- Substitute mozzarella with your preferred cheese like Cheddar Gouda Parmesan or feta for different flavors
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 250kcal
- Sugar: 5g
- Sodium: 732mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 3g + 9g
- Trans Fat: 0.04g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 372mg
Why This Recipe Works So Well
There’s a quiet magic in watching cabbage turn sweet and soft in a hot pan, especially when you fold it into beaten eggs with a handful of cheese. It feels like the kind of breakfast that holds you through the morning without weighing you down.
- Simple ingredients: Just cabbage, carrots, eggs, and cheesethings you likely have on hand already.
- Flexible timing: Perfect for a weekday breakfast or a quick dinner when you’re too tired to think.
- Surprisingly filling: The vegetables add body and sweetness, while the eggs and mozzarella keep it satisfying.
- Beginner-friendly: If you can whisk eggs and flip a pancake, you can make this.
What You’ll Need to Get Started
The beauty of this easy cabbage omelette is that it comes together with just a few everyday staples and basic kitchen tools. You don’t need anything fancyjust a good pan and a little patience while the cabbage softens.
- Vegetables: Finely chopped cabbage and grated carrots form the sweet, tender base.
- Eggs: Large eggs bind everything together into a fluffy, golden omelette.
- Seasonings: Fine sea salt, ground black pepper, red pepper flakes, and soy sauce add warmth and depth.
- Cheese: A grated mozzarella ball melts beautifully throughout, though you can swap for Cheddar or Gouda.
- Fresh touches: Green onions and parsley brighten each bite, with roasted sesame seeds for garnish if you like.
How It All Comes Together
You’ll start by cooking the cabbage and carrots in olive oil until they soften and turn goldenthis takes about five to six minutes. Meanwhile, whisk your eggs with the seasonings, soy sauce, green onions, parsley, and grated mozzarella in a large bowl.
Pour the egg mixture over the cooked vegetables, cover the pan with a lid, and let it cook gently over medium-low heat until the edges lift and only a few wet spots remain on top. Then comes the fun part: sliding the omelette onto a plate, flipping it back into the pan, and cooking the second side until golden.
| Step | What to Do | Time |
|---|---|---|
| Prep vegetables | Chop cabbage, grate carrots | 5 min |
| Cook vegetables | Sauté in olive oil until soft | 5-6 min |
| Mix eggs | Whisk with seasonings, cheese, herbs | 2 min |
| Cook first side | Pour over veggies, cover, cook until set | 5-6 min |
| Flip and finish | Slide onto plate, flip back into pan | 3-4 min |
Simple Swaps and Tweaks
One of the loveliest things about this recipe is how easily it adapts to what you have in your kitchen. I’ve made it with feta when I’m out of mozzarella, and once with a handful of leftover Parmesanit was delicious every time.
| Ingredient | Swap Ideas |
|---|---|
| Mozzarella | Cheddar, Gouda, Parmesan, or feta |
| Soy sauce | Fish sauce for deeper umami |
| Cabbage | White, green, or pointed cabbage all work |
| Red pepper flakes | Cayenne pepper or omit for mild version |
| Parsley | Fresh cilantro or basil if you prefer |
Tips for the Best Results
The secret to a tender, golden omelette is cooking the cabbage slowly until it’s almost jammynot crisp. Don’t rush this step; the sweetness develops as it softens. When you flip the omelette, work quickly but gentlyit’s sturdier than it looks, but a confident hand helps.
- Use a lid: Covering the pan traps steam and helps the eggs cook evenly without drying out.
- Medium-low heat: Too hot and the bottom burns before the top sets; too low and it takes forever.
- Add extra eggs: If your eggs are small or medium, whisk in one or two more to ensure the omelette holds together.
Serving and Storing
This omelette is best eaten warm, straight from the pan, with a sprinkle of fresh parsley and roasted sesame seeds on top. It’s lovely on its own for breakfast, or alongside a simple salad for lunch or dinner.
| Storage | How To | Duration |
|---|---|---|
| Refrigerator | Cool completely, cover tightly | Up to 3 days |
| Reheating | Warm gently in a skillet over low heat | 2-3 min per side |
| Serving | Garnish with parsley and sesame seeds | Serve immediately |
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FAQs ( Easy Cabbage Omelette )
What type of cabbage works best for this recipe?
Green cabbage is ideal because it holds its texture well and has a mild flavor that pairs perfectly with eggs. Red cabbage works too but may color the eggs slightly purple. Napa cabbage cooks faster and creates a more delicate texture if you prefer softer vegetables.
How thin should I slice the cabbage?
Slice the cabbage into thin strips about 1/4 inch wide for the best results. This ensures even cooking and prevents large chunks from making the dish difficult to fold. Thin slices also distribute more evenly throughout the eggs, creating better texture in every bite.
Should I cook the cabbage before adding eggs?
Yes, saute the cabbage for 3-4 minutes until it starts to soften before adding the beaten eggs. This removes excess moisture and prevents the dish from becoming watery. The cabbage should be tender but still have a slight crunch when you pour in the eggs.
Can I add other vegetables to this dish?
Absolutely! Bell peppers, onions, mushrooms, and carrots work wonderfully in this meal. Add harder vegetables like carrots first, then softer ones like mushrooms last. Keep the total vegetable amount similar to maintain the proper egg-to-vegetable ratio.
How do I prevent the eggs from sticking to the pan?
Use a well-seasoned non-stick or cast iron pan with enough oil or butter to coat the bottom. Medium-low heat is key – too high and the eggs will stick and burn. Let the pan heat properly before adding ingredients, and avoid moving the mixture too early.
A Quiet Comfort Worth Repeating
You’ll have this easy cabbage omelette on the table in about twenty minutes from start to finish, and the payoff is tender, golden, and deeply satisfying. The cabbage turns sweet and soft, folding into fluffy eggs with melted cheeseit’s the kind of breakfast that makes a Tuesday feel a little bit special.
If you’re out of mozzarella, use whatever cheese you haveCheddar works beautifully, and so does crumbled feta for a tangy twist. Leftovers warm up gently in a covered skillet, making this lovely for meal prep or a quick lunch the next day. A trick I learned years ago: don’t rush the cabbage; let it cook slowly until it’s almost jammy, and you’ll taste the difference.
I’d love to hear if you made this your owndid you add extra herbs, or maybe a handful of mushrooms? Share a photo if you do, and tell me what your mornings taste like. This is the kind of recipe you tuck into your apron pocket and make again and again, maybe even pass along to someone you love.
