Easy Cabbage and Egg Omelette

Do you need a quick, healthy and incredibly tasty dish? This omelette of cabbage and eggs has covered you! With just a handful of simple ingredients, it is full of flavor and meets in no time. Whether you are branching a welcoming snack or a light meal, this recipe is the real deal!

It all started with a simple question from one of my readers: “How do you do a hell and an egg pancake?” Honestly, I was not sure they had a specific style in mind, but that question sent me a fascinating culinary rabbit den.

What is an omelette of cabbage and eggs?

Growing up in Korea, I really don’t remember having ate a large part of what is called a Korean cabbage pancake. However, rapid research has revealed that some Koreans do cabbage pancakes at home and call them Yangbaechujeon (양배추전). Interestingly, it is quite similar to Japanese -style cabbage pancake, Okonomiyaki.

Having said that, this recipe is more similar to an omelette of cabbage and eggs. At home, we loved him served in two simple ways.

Option 1: light, simple and perfect for breakfast

Keep it light and simple, perfect for a quick snack or breakfast. All you need are some basic ingredients: cabbage, eggs, green onions, salt and pepper. These are the type of staple that always seems to me to have in my fridge and pantry. But somehow, when I mix them together, they create such a comforting and satisfactory dish.

When the mixture affects the hot pan, the kitchen is filled with a hot aroma rich in nuts which is simply incredible. You will like how humble but delicious this dish is!

Option 2: A fast and easy turning point of Okonomiyaki

Level it in a super fast and fast version of Okonomiyaki, that Japanese salty pancake that I absolutely loved when I lived in Japan.

All you have to do is prepare the cabbage and egg omelette, then season a little sauce or mayonnaise Okonomi. For cherry at the top, it is possible to sprinkle some flakes of algae and bonit flakes grated dry. That’s done, I saw! It immediately turns into something a little more special without any additional effort. He is satisfactory and perfect for when you want those bold and salty flavors.

Because this cabbage and egg omelette is one of the favorites from home

This cabbage omelette has become one of my favorite dishes. It embodies the essence of home cuisine: full, versatile and made with daily ingredients.

Whether you like simple foods of comfort or brave brames umami flavors, this dish has covered you. Will you stay with the simple and healthier option or will you go for the Okonomiyaki turning point? Anyway, I’m sure you will love it!

My best cooking tips for delicious cabbage and egg eggs

Finely chopped cabbage: Thinly brabbare the cabbage to make sure it cooks uniformly and is well based with eggs and other ingredients. The more the threads are, the better the plot. If you wish, you could choose to use a Cabbage shredder. Mine is from Daiso and I took it in Korea for only $ 2! It works so well.

Customize your additional components: For a simple omelette, you can stick to cabbage, eggs and green onions as main ingredients. However, you can also experiment with proteins such as crab sticks, prawns, bacon or sausage to create a more friendly dish.

Cook perfectly: I tried a 26 -inch cast iron pan and a 24 -inch non -stick pan and the 24 -inch non -stick pan worked better to create two uniform omelettes. Use a warm and lightly greased pan to ensure a golden crust and cook over medium heat once the omelette is set to avoid burning the external layer before the center is cooked.

Improve with condiments: For a touch of Okonomiyaki, mayonnaise pipeline and okonomiyaki sauce above. It ends with a sprinkling of bonito flakes and algae stripes (Nori) to bring out an authentic Japanese flavor.

Serve fresh: Serve the warm and fresh pancake for the best consistency and flavor. However, he also warms well. If you have leftovers in mind, avoid adding condiments and sauce, since those do not heat up well. The omelette itself, however, warms well on the stove or in a microwave.

Ingredients

• 140 g / 4.9 ounce of cabbage, shredded
• 20 g / 0.7 Once of green onions, thinly cut
• 3 eggs, beaten
• 1 tablespoon of rice flour
• 2 crab sticks (40 g / 1.4 ounces), shredded, optional,
• Rooms and ground black pepper, to taste
• Kitchen oil
• Okonomiyaki (or tonkatsu or ketchup sauce), optional
• Mayonnaise, optional
• Katsuobushi (Bonito bucket bows), optional
• Dry, shredded, optional algae

How to do

1. Add the cabbage, green onions, eggs, rice flour and crab stick in a bowl. Season with salt and pepper.

2. Heat a pan over medium-high heat. Once heated, add a little kitchen oil and distribute it evenly.

3. Pour half of the cabbage mixture on the pan. Once the omelette is set, reduce the medium heat to avoid combustion. When the edges are stopped and the center is still slightly soft, turn it up carefully. Cook the other side until it is completely done, then transfer to a plate.

4. Repeat the process with the remaining cabbage mixture.

5 Top with Katsuobusti and Algae for a simple turning point of Okonomiyaki. Serve immediately.

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