Cabbage and Cheese Omelette – a delicious recipe with Cabbage, Tomatoes, Onion, clove Eggs, Milk, sheats Cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mince the onion and cover it and put it in the microwave for 40 seconds and let it cool down.
2
Make a short julienne cabbage and cut the tomato in about 1 cm dice(You can remove the juice and seeds from the tomato if you want).
3
Cut the cheese in to 3 or 4 pieces.
4
Beat the eggs in a bowl and add milk and salt, then add the cabbage, onion and tomato and mix.
5
Pour some oil on a heated frying pan and stop the fire before you pour the ingredients in the frying pan.
6
Turn on the fire to a weak middle heat and keep stirring the ingredients in the frying pan.
7
Turn the heat down to low heat, sprinkle the cheese and cover the frying pan with a lid and steam it for about 30 seconds.
8
Shape the egg then it is ready.
324
kcal
Calories
25
g
Fat
4
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 leaves Cabbage, 1/2 Tomatoes, 1/8 Onion, 2 clove Eggs, and more.
Yes, Cabbage and Cheese Omelette falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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