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Easy Cabbage Omelette Recipe Perfect for Quick Breakfast

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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.

Ingredients

Scale
  • 2 ½3 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

  1. Chop the cabbage finely and grate the carrots using a box grater with large holes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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