This Cabbage and Carrot Omelette is a vibrant, nutritious twist on the classic breakfast dish. Packed with fiber and vitamins, this omelette is not only delicious but also a fantastic way to incorporate more vegetables into your diet. The sweetness of the carrots complements the slight bitterness of the cabbage, making it a flavorful and satisfying meal that’s perfect for any time of the day.
Ingredients:
- 2 large eggs
- 1/2 cup finely shredded cabbage
- 1/4 cup grated carrot
- 1 tablespoon milk (optional)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Optional toppings: chopped fresh herbs (parsley, cilantro), cheese, or hot sauce
Instructions:
- Prepare the Vegetables: In a mixing bowl, combine the shredded cabbage and grated carrot. Set aside.
- Beat the Eggs: In another bowl, whisk the eggs with the milk (if using) until well combined. Season with salt and pepper.
- Cook the Vegetables: Heat the olive oil or butter in a non-stick skillet over medium heat. Add the cabbage and carrot mixture, sautéing for about 2-3 minutes until the vegetables are tender.
- Add the Eggs: Pour the beaten eggs over the sautéed vegetables, ensuring they are evenly distributed. Reduce the heat to low.
- Cook the Omelette: Allow the omelette to cook undisturbed for about 3-4 minutes or until the edges start to set. You can gently lift the edges with a spatula to let uncooked egg flow underneath.
- Fold and Serve: Once the omelette is cooked through but still slightly soft in the center, carefully fold it in half. Cook for an additional minute if you prefer it firmer. Slide the omelette onto a plate.
- Garnish: Top with fresh herbs, cheese, or a drizzle of hot sauce if desired.
- Enjoy: Serve warm and enjoy this nutritious and colorful omelette as a perfect breakfast or light meal!
This Cabbage and Carrot Omelette is not only quick to prepare but also a delightful way to start your day on a healthy note!