This hearty cabbage omelette transforms the traditional breakfast staple into a vegetable-packed powerhouse that’s both satisfying and nutritious. Combining the earthy sweetness of cabbage with vibrant carrots and creamy mozzarella, this recipe creates a wholesome meal that works perfectly for breakfast, lunch, or dinner. The addition of Asian-inspired seasonings like soy sauce and sesame seeds gives this omelette a unique flavor profile that sets it apart from conventional egg dishes.
Ingredients
For the Omelette:
- 2 1/2 – 3 cups cabbage, finely chopped (300-350g / 10.5-12.3 oz)
- 3/4 cup carrots, grated (100g / 3.5 oz)
- 2 tablespoons olive oil (30ml / 1 fl oz)
- 8 large eggs
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon soy sauce (15ml / 0.5 fl oz)
- 2 green onions, finely sliced (30g / 1 oz)
- 2 tablespoons fresh parsley, chopped
- 1 mozzarella ball, grated (125g / 4.4 oz)
- 1 teaspoon roasted sesame seeds for garnish (optional)
Optional Additions:
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons fresh cilantro, chopped
Step-by-Step Instructions
Preparation (10 minutes)
- Prepare the vegetables: Finely chop the cabbage into small, uniform pieces about 1/4 inch in size. Grate the carrots using a box grater or food processor. Finely slice the green onions, separating the white and green parts. Chop the parsley and grate the mozzarella cheese.
- Prepare the egg mixture: In a large bowl, crack the eggs and whisk thoroughly until well combined and slightly frothy. Add the fine sea salt, ground black pepper, red pepper flakes, and soy sauce. Whisk again until all seasonings are evenly distributed.
- Combine herbs: Add the chopped parsley and the green parts of the green onions to the egg mixture. Stir gently to combine and set aside.
Cooking the Vegetables (6-7 minutes)
- Heat the pan: Heat olive oil in a large, non-stick skillet or well-seasoned cast iron pan over medium-high heat. The pan should be large enough to accommodate all ingredients comfortably, ideally 10-12 inches in diameter.
- Sauté the vegetables: Add the finely chopped cabbage and grated carrots to the hot oil. Cook for 5-6 minutes, stirring occasionally, until the cabbage begins to soften and become translucent. The vegetables should retain some texture but be tender enough to bite easily.
- Season the vegetables: Add the white parts of the green onions to the pan and cook for another minute until fragrant. Season lightly with a pinch of salt and pepper.
Assembling and Cooking the Omelette (10-12 minutes)
- Reduce heat: Lower the heat to medium-low to prevent the eggs from cooking too quickly and becoming rubbery.
- Add the eggs: Pour the whisked egg mixture evenly over the sautéed vegetables, ensuring the eggs reach all corners of the pan. Use a spatula to gently distribute the vegetables throughout the egg mixture.
- Add cheese: Sprinkle the grated mozzarella evenly over the surface of the omelette, focusing on the center area.
- Cover and cook: Cover the pan with a lid and cook for 5-6 minutes, or until the edges are set and the center is nearly firm but still slightly jiggly. The bottom should be golden brown.
Finishing the Omelette (4-5 minutes)
- Flip carefully: Using a large spatula or plate, carefully flip the omelette. If flipping seems difficult, you can finish cooking under the broiler for 2-3 minutes instead.
- Final cooking: Cook the flipped omelette for 3-4 minutes until the second side is golden brown and the center is completely set.
- Rest and serve: Remove from heat and let the omelette rest for 2 minutes before serving. This allows the cheese to set slightly and makes cutting easier.
Serving and Garnish
- Plate and garnish: Cut the omelette into wedges and transfer to serving plates. Garnish with additional chopped parsley, roasted sesame seeds, and remaining green onion slices.
Nutritional Information
Preparation Time: 10 minutes
Cooking Time: 15-18 minutes
Total Time: 25-28 minutes
Servings: 4-6 portions
Per Serving (based on 4 servings):
- Calories: 285
- Protein: 18g
- Carbohydrates: 8g
- Fat: 20g
- Fiber: 3g
- Sodium: 580mg
- Vitamin A: 95% DV
- Vitamin C: 45% DV
- Vitamin K: 85% DV
- Calcium: 180mg (18% DV)
- Iron: 2.5mg (14% DV)
Recipe Variations and Substitutions
Cheese Alternatives
While mozzarella provides a mild, creamy flavor, you can experiment with other cheeses. Cheddar adds sharpness, feta brings Mediterranean flair, and goat cheese offers tangy richness. For a dairy-free version, use nutritional yeast or dairy-free cheese alternatives.
Vegetable Additions
Enhance the nutritional profile by adding other vegetables. Diced bell peppers, mushrooms, or zucchini work beautifully. Spinach or kale can be added in the last minute of vegetable cooking for extra greens without overwhelming the flavor.
Protein Boost
Transform this into a heartier meal by adding cooked bacon bits, ham, or leftover cooked chicken. For vegetarian protein, consider adding crumbled tofu or cooked lentils to the vegetable mixture.
Spice Variations
Customize the flavor profile with different spice combinations. Try curry powder and turmeric for an Indian-inspired version, or add cumin and paprika for a Spanish twist. Fresh herbs like dill, chives, or basil can replace or complement the parsley.
Cooking Method Alternatives
For a lighter version, this omelette can be baked in a preheated 375°F (190°C) oven for 15-20 minutes instead of stovetop cooking. This method requires less oil and creates a more uniform texture throughout.
Sauce Substitutions
Replace soy sauce with fish sauce for a more pronounced umami flavor, or use tamari for a gluten-free option. Worcestershire sauce or liquid aminos also work well as alternatives.
Storage and Reheating Tips
This cabbage omelette is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat individual portions in a microwave for 1-2 minutes or in a skillet over low heat until warmed through. The omelette can also be served cold as part of a packed lunch or picnic meal.
For meal prep, this recipe can be made ahead and portioned into individual containers. The flavors actually improve slightly after a day, making it an excellent make-ahead option for busy mornings.
Frequently Asked Questions
Why does my omelette fall apart when I try to flip it?
The most common reasons are using too high heat, not cooking the first side long enough, or using a pan that’s too small. Make sure the edges are completely set before attempting to flip, and consider using the broiler method if flipping seems risky.
Can I make this omelette without flipping it?
Absolutely! After covering and cooking on the stovetop until nearly set, place the entire pan under the broiler for 2-3 minutes to finish cooking the top. This method is often easier and reduces the risk of breaking the omelette.
How do I prevent the vegetables from releasing too much water?
Salt the chopped cabbage lightly and let it sit for 10 minutes before cooking, then pat dry with paper towels. This draws out excess moisture. Also, make sure your pan is hot enough when you add the vegetables to encourage evaporation.
Can I use egg whites instead of whole eggs?
Yes, but the texture will be less rich and creamy. Use 12-16 egg whites to replace 8 whole eggs, and consider adding a tablespoon of olive oil to the mixture for better texture and flavor.
What’s the best pan size for this recipe?
A 10-12 inch non-stick or well-seasoned cast iron pan works best. The pan should be large enough to accommodate all ingredients without overcrowding, which ensures even cooking and easier flipping.
This easy cabbage omelette proves that healthy eating doesn’t have to be complicated or boring. By combining simple ingredients with smart cooking techniques, you create a dish that’s both nutritious and delicious, perfect for any time of day when you want something satisfying and wholesome.