Cabbage Omelette with Tomatoes and Pecorino

Cabbage Omelette with Tomatoes and Pecorino

A cabbage omelette is one of those easy but elegant breakfasts that I have been making on repeat. I love getting some veggies in as part of my breakfast and cabbage has such a mild flavor that you hardly notice it! For this cabbage omelette, the cabbage is sautéed with tomatoes which add a delightful burst of flavor.

The cabbage omelette is topped with pecorino for a creamy addition that finishes off this omelette recipe so well! The cheese is a great contrast the light cabbage and the acid of the tomatoes. Together, these ingredients make a filling, healthy, and fantastic breakfast.

The best part about this cabbage omelette is that it comes together in under 15 minutes, meaning you can make it any day of the week and not spend all morning in the kitchen!

Notes and Tips For Cabbage Omelette:

• Fresh omelettes are great when eaten hot off the skillet. I recommend having all your ingredients ready and prepped so that you can make

• Save the extra cabbage and make salad, mix it into rice, or blitz it up for a meatloaf for your dinner! Cabbage is a wonderfully versatile vegetable that is not only super healthy but easy to pair with just about anything.

• For a lighter omelette, you could use 1/2 cup egg whites mixed with 1 egg. This will reduce the fat content but still give you that fun omelette breakfast!

• If you love this Omelette, you will love my Sage and Cheddar Omelette! A warm and savory pairing that is a cozy breakfast option.

Common Questions for Cabbage Omelette:

What Kind of Cabbage Do I Use for A Cabbage Omelette?

• I use Savoy Cabbage for cabbage omelettes. Savoy cabbage is green, a little more tender than regular green cabbage, and usually a little sweeter.

• You can really use any kind of cabbage for cabbage omelettes but the rougher varieties like green cabbage or red cabbage will require a little more cook time than the savoy cabbage.

Do I need to put water or milk in my eggs for cabbage Omelettes?

• Though you definitely can add a little liquid to your eggs prior to cooking, you can also skip this step. Adding liquid to eggs for omelettes is a great way to make them a little fluffier.

• I find that adding a little butter to your skillet prior to cooking is also a great way to make an omelette and the eggs cook fast and easy this way.

What To Serve With Cabbage Omelettes?

• Cabbage omelettes are a very savory dish, and they go really well with something a little sweeter. I have listed out some of my favorite pairings below!

• Coconut whipped cream with Berries is a super light berry dessert that goes great for breakfast too! Served with something so savory, it is a match made in heaven.

• Matcha Banana Bread is sweet, earthy, and a great banana bread recipe that you can make the night before and serve with these cabbage omelettes!

• Feta Avocado Toast is a quick but delicious toast recipe that is the perfect filling toast recipe to pair with cabbage omelettes.

Ingredients For Cabbage Omelettes with Tomatoes and Pecorino

Recipe:

• 3 Eggs See notes above if you want to sub in some egg whites
• 1.5 Tbs butter This is for cooking the cabbage and tomatoes and the omelette
• 1 cup Savoy cabbage Or any cabbage variety
• 6-8 cherry tomatoes Cut in half
• 1 tsp garlic powder Optional but garlic powder adds a ton of flavor,
• Salt and pepper Season as you and season to taste
• 2 Tbs Pecorino Romano Cheese You can also use parmesan, cheddar, or goat cheese.

How to Make Cabbage Omelettes:

1. Cook the Cabbage

   1. Chop the cherry tomatoes and set aside

   2. Chop the cabbage in small pieces

   3. To a skillet over medium heat, add 1 Tbs of butter.

   4. When bubbling, add the cabbage with a pinch of salt and the garlic powder

   5. When the cabbage is browned and reduced slightly, add in the cherry tomatoes.

   6. Once the tomatoes have reduced and their juices have cooked off, remove from the heat to a small plate. About 3 minutes.

2. Cook the Omelette

   1. To the skillet used to cook the cabbage and tomatoes, add 0.5 Tbs of butter.

   2. Whisk the eggs in a separate bowl. When the oil is bubbling, pour the eggs into the skillet.

   3. Tilt the skillet in a circle to make sure the egg is evenly spread.

   4. Let the eggs cook without touching them. When you can see the eggs starting to cook around the edges, use a spatula to lightly pull the egg away from the edges of the skillet and let the uncooked eggs flow around to get direct access to the heat.

   5. Turn the heat down and allow the eggs to cook until the bottom is firm and there is just a little uncooked eggs in the middle, about 1 minute.

   6. Add in the cabbage and tomatoes to the center of the omelette

   7. Using a spatula, fold the omelette in half by gently sliding the spatula under one side and folding the eggs over. Allow to cook an additional 30 seconds to allow the middle to cook.

   8. Serve with pecorino sprinkled all over, salt, and pepper.

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Cabbage Omelette with Pecorino and Tomatoes

Yield: 1

Author: Merritt Allen

Prep Time: 5 MinCook Time: 10 MinTotal time: 15 Min

This delicious and easy cabbage omelette is savory, fast, and the perfect way to start your day. This omelette recipe is super straightforward but also incredibly tasty!

Ingredients

Cabbage Omelette

• 3 Eggs
• 1.5 Tbs butter
• 1 cup Savoy cabbage
• 6-8 cherry tomatoes
• 1 tsp garlic powder
• Salt and pepper
• 2 Tbs Pecorino Romano Cheese

Instructions

How to Make Cabbage Omelette

1. Chop the cherry tomatoes and set aside
2. Chop the cabbage in small pieces
3. To a skillet over medium heat, add 1 Tbs of butter.
4. When bubbling, add the cabbage with a pinch of salt and the garlic powder
5. When the cabbage is browned and reduced slightly, add in the cherry tomatoes.
6. Once the tomatoes have reduced and their juices have cooked off, remove from the heat to a small plate. About 3 minutes.
7. To the skillet used to cook the cabbage and tomatoes, add 0.5 Tbs of butter.
8. Whisk the eggs in a separate bowl. When the oil is bubbling, pour the eggs into the skillet.
9. Tilt the skillet in a circle to make sure the egg is evenly spread.
10. Let the eggs cook without touching them. When you can see the eggs starting to cook around the edges, use a spatula to lightly pull the egg away from the edges of the skillet and let the uncooked eggs flow around to get direct access to the heat.
11. Turn the heat down and allow the eggs to cook until the bottom is firm and there is just a little uncooked eggs in the middle, about 1 minute.
12. Add in the cabbage and tomatoes to the center of the omelette
13. Using a spatula, fold the omelette in half by gently sliding the spatula under one side and folding the eggs over. Allow to cook an additional 30 seconds to allow the middle to cook.
14. Serve with pecorino sprinkled all over, salt, and pepper.

Nutrition Facts

Calories

431

Fat

33 g

Carbs

13 g

Protein

23 g

Cholesterol

547 mg

Nutritional Information is an estimate only. Exact values will vary based on ingredients used.

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Breakfast

American

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What I Love About Cabbage Omelettes:

• Cabbage omelettes are some of my favorite breakfasts because of how easy they are to make, how fast they are to prepare, and how delicious they are! The pecorino is salty, creamy, and adds a ton of flavor that is unique for your morning breakfast. You will also love making these omelettes your own by adding extra vegetables, more cheese, onions, or any other tasties that you love as part of your morning omelette.