Cabbage omelette is a delicious way to sneak in vegetables and anti-oxidant, anti-inflammatory turmeric into your diet. Serve this healthy breakfast for kids before school to keep them active and full for long.
Heat 2 teaspoons of oil in a pan and saute the onions, green chilli (if using), cabbage and the bell peppers for 10 minutes. Remove from heat and let the mixture cool.
Transfer to a mixing bowl and add eggs, carrots, cilantro, turmeric powder, milk, salt and pepper. Beat all the ingredients together.
Spread 1/2 teaspoon of oil in an omelet pan. Pour about 6 tablespoonfuls of the beaten mixture, spreading evenly. Sprinkle 1 tablespoon of shredded cheese evenly on top. Cook covered on medium-low flame for about 2 minutes, then stir the mixture a bit so that the uncooked parts roll over and get cooked.
When the egg is no longer runny but still not fully set, fold the omelet and immediately transfer to a serving plate.
Repeat for the rest of the egg mixture. This recipe makes 4 omelets.
Video
Notes
Vegetables: Saute the vegetables and let the mixture cool before adding to the beaten eggs. This gives a better flavor to the omelette. It also ensures that the vegetables are cooked and soft, while the eggs don't get overcooked.
Low heat: Cook cabbage omelette on low or medium-low heat to get the best texture and taste.
Uniform cooking: After you pour in the eggs, rotate the pan and move the mixture around so that the uncooked parts of the egg touch the pan.
If you prefer the omelette to be completely yellow and soft, do not heat the pan too much before pouring the egg mixture. Cook the omelette covered on medium heat.
Flipping: You can either cover the omelette and cook without flipping, or cook uncovered, then flip and cook the other side. Again, use low flame so the eggs do not get overcooked.
Make-ahead option: The vegetables can be sauteed and refrigerated for 4 days.
Variations: Sauteed mushrooms, cooked chicken or ham can also be added to the egg mixture.