Cabbage omelette
We offer to diversify breakfast and cook a tender and juicy omelette with cabbage. It turns out to be satisfying and delicious, it is done in a couple of minutes.
Equipment
- 1 mix bowl
- 1 frying pan
- 1 knife
- 1 tablespoon
- 1 fork
- 1 chopping board
- 1 ladle optional
Ingredients
- 300 g white cabbage
- 3 pcs egg
- 50 ml milk
- 2 pcs leek
- 1 tbsp vegetable oil
- 2 pcs tomato
- 50 g cheese hard-pressed
- 1 pinch salt
- 1 pinch pepper
- 4-5 twig parsley
Instructions
- Prepare everything you need. Instead of leeks, you can use ordinary white onions.
- Onion cut into rings and fry in a frying pan in vegetable oil until soft.2 pcs leek, 1 tbsp vegetable oil
- Chop the cabbage into thin ribbons and put it to the onion. If it is winter, it is better to rub it with your hands, the cabbage will let the juice.300 g white cabbage
- Fry over medium heat, stirring, 5-7 minutes. Make sure that it does not burn, if necessary, add a little oil. In a bowl, break the eggs, pour in the milk, add salt and season.3 pcs egg, 50 ml milk, 1 pinch salt, 1 pinch pepper
- Shake with a fork until combined and pour over the cabbage. It is better to do this with a ladle so that the egg mixture falls on all areas.
- Arrange the tomato slices.2 pcs tomato
- Sprinkle with grated cheese, chopped parsley.50 g cheese, 4-5 twig parsley
- Close the lid, reduce the heat to the lowest and keep the omelet with cabbage for 5-7 minutes. There should be no wet areas of the uncooked egg. Omelette with cabbage is ready, you can serve it immediately and after cooling down.
Nutrition
Calories: 109kcalCarbohydrates: 5gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 17mgSodium: 112mgPotassium: 165mgFiber: 2gSugar: 3gVitamin A: 321IUVitamin C: 29mgCalcium: 136mgIron: 0.5mg