Cabbage Carrot Omelette

Ready in

30 mins

Cuisine

International · Fusion

Prep Time

15 min

Cook Time

15 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~200 kcal

Spicy Level

Mild
Recipe by UK cholan tamilan on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Vegetables

    Julien cut 1/2 white cabbage, grate 1 carrot, and finely chop 1 Bombay onion.

  2. Sauté Vegetables

    Heat 2 tbsp oil in a pan. Add the finely chopped Bombay onion and until it becomes translucent. Then, add the white cabbage and grated carrot to the pan. the vegetables until they are softened and slightly golden brown.

  3. Season Vegetables

    Add salt to taste and 1/4 tsp chili powder to the vegetables. Mix all the ingredients well and cook for another minute to allow the flavors to meld.

  4. Cool Vegetables

    Transfer the cooked vegetables from the pan into a bowl and let them rest for to cool down.

  5. Prepare Egg Mixture

    Crack 4 eggs into the bowl containing the cooled vegetables. Mix all the ingredients thoroughly with a fork until the eggs are well beaten and combined with the vegetables.

  6. Cook Omelette (First Side)

    Lightly grease a pan with a little oil. Pour the egg and vegetable mixture into the pan, spreading it evenly to form a round omelette. Sprinkle crushed black pepper to taste over the top. Add 20g of grated cheese and 20g of unsalted butter on top of the omelette. Cover the pan with a lid and cook on medium-low heat until the bottom is golden brown and the top is mostly set.

  7. Cook Omelette (Second Side)

    Carefully flip the omelette to cook the other side. Cover the pan again and cook for a few more minutes until the second side is also golden brown and cooked through.

  8. Serve

    Once cooked, transfer the omelette to a serving plate. Cut it into desired portions, such as quarters, and serve hot.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)
AllergensThis recipe contains eggs and dairy.
EggsDairy

Variations

Simple ways to adapt this recipe.

  • Add other vegetables like bellCustomise

    Add other vegetables like bell peppers or mushrooms for more flavor and nutrition.

  • Experiment with different cheeses like cheddar or mozzarella
  • Spice it up with a

    Spice it up with a pinch of garam masala or cumin powder.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipEnsure Vegetables Are Sautéed Until

    Ensure vegetables are sautéed until soft for a better texture in the omelette.

  • TipLet the Sautéed Vegetables Cool

    Let the sautéed vegetables cool slightly before mixing with eggs to prevent the eggs from cooking prematurely.

  • TipCook the Omelette on Medium

    Low heat to ensure it cooks through without burning.

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