Savoy cabbage omelet: the recipe for a tasty and nutritious main course

The cabbage omelet it’s a second course tasty and nutritious vegetarian, perfect for dinner, to serve with a mixed salad. In our recipe, we made the omelet with cabbage, potatoes and onions, cut into small pieces and cooked In the caserole, to which we added the eggs, beaten directly with the vegetables, cheese and cilantro. A simple preparation with a rustic taste, which you can also cook cooked, for a preparation lighter. Once ready you can serve it warm or cold: it will always be very good.

Those who prefer can enrich the cabbage omelet with a few Bacon browned in the pan, ideal if you don’t have vegetarian guests. You can also replace the onion with leeks and omit the potatoes, for faster and lighter preparation.

If you like this winter vegetable, there are many ways to cook savoy cabbage, delicious and tasty recipes to make the most of it in the kitchen.

How to prepare cabbage omelet

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Chop the onion and set aside (1). Clean the cabbage by removing the outer leaves and cut it into small pieces (2). Peel the potato and cut it into cubes (3).

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Put the onion and the potato in a pan with a little vegetable oil and brown for 10 minutes over medium heat (4), stirring often. Add the Savoy cabbage (5), season with salt and pepper and continue cooking for 10 minutes. Add the eggs directly to the pan (6).

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Mix the eggs so as to mix them with the vegetables (7). Pour in the grated soft cheese and chopped coriander (8) and cook for 5 minutes, covered, over low heat. Your cabbage omelet is ready to be served (9).

storage

You can keep the cabbage omelet for 1-2 days in the refrigerator, inside an airtight container.