Fried eggs are the most popular breakfast for many families. Experiments with this dish can be carried out limitlessly. Today I am sharing one of the most popular recipes for scrambled eggs - with white cabbage.
Recipe content:
In continuation of the simplest and most delicious dishes, I want to talk about how to quickly and easily make scrambled eggs with fried cabbage. It will undoubtedly be a great side dish for boiled porridge, meat and fish dishes. In addition, to make the taste more intense, you can add pieces of boiled meat, sausages, mushrooms, offal, chopped and blanched onions, carrots and many other components to the dish. Cabbage usually does not need special preparation. It is enough just to remove the upper leaves, chop the stalk or cut into squares.
The calorie content of fried white cabbage is low. In addition, it has an excellent property - during frying it does not lose its useful properties, and these are: calcium, phosphorus, sulfur, iron, copper, manganese, zinc. In addition, the fruit is rich in vitamins C, U, PP and group B, as well as folic, tartronic and pantothenic acids. Therefore, this dietary vegetable should be on the menu of everyone who watches their figure and appreciates health. And this white product, regardless of the method of preparation, is rich in fiber, which has a beneficial effect on digestion, and proteins - the constituent units of the body.
- Calorie content per 100 g - 50 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Young white cabbage - 300 g
- Eggs - 2 pcs.
- Hard cheese - 50 g
- Refined vegetable oil - for frying
- Salt - 1/3 tsp or to taste
- Ground black pepper - a pinch or to taste
Cooking scrambled eggs with fried white cabbage
1. Remove the top leaves from the stalk, because. they are usually dirty. Wash the fruit under running water and dry with a paper towel. Then finely chop with a sharp knife.
2. Place the pan on the stove, pour in refined vegetable oil and heat. Then send the cabbage to fry.
3. Over medium heat, stirring occasionally, fry the cabbage until light golden.
4. Then season with salt, ground pepper and fry a little again, up to 5 minutes. Although the degree of roasting, each eater can regulate independently. I prefer light roast.
When the cabbage is soft and sufficiently cooked, beat the eggs into the pan with it. You can mix them with cabbage, or leave them with fried eggs.
5. Season the eggs with a lot of salt, pepper and sprinkle the scrambled eggs with grated cheese on a medium grater. Continue cooking scrambled eggs over medium heat until cheese is melted. This process usually takes no more than 5 minutes. If you want to get hard yolks, then cover the pan with a lid, leave the liquid open.
6. Serve the finished scrambled eggs immediately after cooking, as they are not prepared for the future. If you plan to use it not immediately, then I advise you to first bring the cabbage to readiness, and then heat it up and fry the scrambled eggs. In addition, you can harvest cabbage for several days in advance, and then only make an omelette or scrambled eggs in it.
A source of protein, healthy fibers, vitamins and just a delicious breakfast - all this is about a dish of eggs, mushrooms and cabbage.
This dietary omelet is very delicate and we can say with confidence that this is an ideal breakfast for those who want to lose weight, but cannot refuse delicious food. And even nutritionists fully agree with this.
After such a breakfast, you will feel a surge of energy and good mood, and the feeling of satiety will remain for a long time.
Omelette with cabbage, recipe
The recipe for a healthy omelette is as follows (for 1 large serving):
- 2 chicken eggs;
- 50 ml of milk;
- 100 g white cabbage;
- 2 large champignons;
- ¼ onion (you can take a bunch of green onions;
- ground allspice;
- vegetable oil;
- 50 g of hard cheese or suluguni;
- greens.
The dish is prepared according to the following algorithm:
1. Fried onion chopped into small pieces. Chopped mushrooms are added to it. If green onions are used, then the mushrooms are fried first, and then the onions are added.
2. Shredded cabbage is added to the onion-mushroom preparation. It should be darkened a little on the fire for a slight softening.
3. Salt and favorite seasonings are added.
4. In a separate bowl, beat the eggs with a regular fork.
5. Add milk, diced cheese and spices with salt to taste.
6. Cabbage with mushrooms is distributed in a pan, poured with egg mixture. You should close it all with a lid and keep it on low heat for five minutes.
7. Served with an omelet with cabbage cut into portions.
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If you already have stewed cabbage, the task is simplified and the cooking time is reduced to a minimum. Instead of sour cream, you can take water, milk or kefir.
Cooking:
- Finely chop the desired amount of cabbage.
- Fry the cabbage in a pan, adding salt and pepper.
- Whisk sour cream and eggs.
- Finely chop the dill.
- Mix the dill with the egg-sour cream mixture, adding a pinch of salt.
- Pour the egg mass into the fried cabbage.
- Grate or chop the processed cheese and put on a slightly seized omelette.
Cover with a lid and cook until cheese is melted. Serve hot.
Cauliflower omelet recipe in the oven
This dish is rightfully considered dietary. It is healthy, satisfying, but low in calories.
Ingredients:
- egg - 2 pcs.;
- cauliflower - 150 g;
- milk - 70 ml;
- salt and pepper.
Cabbage can be taken fresh or frozen.
Cooking:
- Divide the cabbage into florets and boil in boiling water. After 5 min. take it out so that it does not get overcooked and does not become too soft. Drain the water. Cool, cut into smaller pieces. Place in a colander to remove excess liquid.
- Beat eggs with milk, adding will and pepper. To make the omelet more tender, at this stage, you can add 2 tsp. sour cream or kefir. A more unusual taste can be obtained by adding a little grated cheese to the egg mass.
- Put the cabbage in the form. Pour over the egg mixture.
Bake for ¼ hour at 180 °C. You can cook this omelette in a double boiler, but it will take twice as long. Serve warm, cut into slices.
Omelet with broccoli in a pan
In a frying pan, this omelette cooks the fastest.
Ingredients:
- broccoli - 200 g;
- eggs - 5 pcs.;
- garlic - 2 cloves;
- cheese - 100 g;
- salt and spices.
Cooking:
- Fry the inflorescences in vegetable oil for 3 minutes.
- Add a little water, reduce the heat and simmer the cabbage until the liquid has evaporated. It is important here not to overcook the broccoli, but only to blanch a little.
- Mix the eggs with a fork, add salt, spices and chopped garlic.
- Pour the egg mixture over the broccoli and cook over low heat.
- Grate cheese.
Sprinkle omelet with broccoli with grated cheese. Serve with croutons and herbs.
Heat the stewed cabbage in a pan
Separately beat eggs with sour cream. If the cheese used is not spicy, salt with a pinch of salt.
Beat eggs with sour cream 
Grate cheese on a fine grater Pour the cabbage stewed in butter with eggs beaten with sour cream.
Pour cabbage with sour cream with eggs Sprinkle with grated cheese.
Sprinkle cabbage omelet with grated cheese Cover with a lid, cook over medium heat for 5 minutes. When the cabbage omelet is slightly set, pick it up on one side with a spatula and fold it in half.
Fold cabbage omelette in half Thanks to this, the middle of the cabbage omelette with sour cream and cheese will remain very tender, and the top and bottom of the omelet will be a delicious golden color.
Delicate cabbage omelet with sour cream and cheese Omelet from cabbage stewed in butter with sour cream and cheese is ready. When serving, sprinkle with fresh herbs and green onions.
Delicate omelette in a pan of stewed cabbage with sour cream and cheese All over the world eggs, omelettes and scrambled eggs are a popular breakfast. Cabbage omelette in butter with sour cream and hard cheese is ideal for breakfast with a cup of coffee.
- a variant of the popular dietary omelet with the addition of a classic flavor additive - shredded cabbage leaves. The dish uses the traditional flavor combination of cabbage cooked with an egg in reverse proportion. An omelette with cabbage is prepared with a small addition of a vegetable. Omelette mixture prevails in taste and ingredients. The omelet mixture is prepared according to the basic dietary recipe without soda, various baking powder and empty fillers. White and Chinese (Beijing) cabbage are suitable for the recipe. An interesting option, similar in taste, is obtained with the addition of cauliflower inflorescences. The addition of broccoli brings a completely excellent taste to the dish. In addition to changing the taste, the cabbage additive increases the dietary value of the dish, reducing the calorie content and specific cholesterol content, increasing the digestibility of the dish and the content of nutrients. Cabbage-omelette mixture is added carefully, with a small amount of salt. Omelette with cabbage has a soft texture and mild taste - it does not tolerate oversalting. Seasonings should not be added either. Suitable for dietary, children's and healthy food. Omelette with cabbage is steamed or baked, in a double boiler, slow cooker, oven, air grill. The ingredients are taken the same, the cooking modes for various kitchen appliances change. The volume of ingredients varies in proportion to the required number of servings.
In the photo, an omelet with Chinese (Beijing) cabbage, cooked in a double boiler for two servings. The baked version will look browned. Dried bran bread smeared with unrefined extra virgin olive oil is served with the dish.
Ingredients
- Eggs - 2 pcs
- Milk -1/3 cup
- Cabbage (white, Chinese) - 100 g
- Salt - to taste
Cabbage omelet - recipe
- We separate the cabbage leaves from the head, rinse thoroughly with cold water, dry, finely chop.
- We spread it in a heat-resistant form (glass, metal, ceramic) or a multicooker pan for cooking with a baking program. It is not necessary to grease the mold with oil.
- With a fork, in a circular motion, thoroughly mix the eggs, milk, salt, without whisking to obtain a dense lush omelet. For a flavor variation of the dish, you can add two tablespoons of sour cream or kefir, hard cheese, grated with large straws.
- Pour the prepared omelet mixture onto the chopped cabbage straw.
- We cook an omelette with cabbage in a double boiler for 15 minutes, in a slow cooker with a baking program for 20 minutes, steaming for 30 minutes, bake in the oven for 15-20 minutes at a temperature of 150 degrees, bake in an air grill at a temperature of 180 degrees, an average fan speed of 20-25 minutes .
- The cooking time is chosen individually: it depends on the thickness of the omelette mixture, the power of the kitchen appliance, the electrical network at home.
- Serve the finished omelette with cabbage slightly cooled with baked slices of bran bread, smeared with unrefined extra virgin olive oil according to the Spanish tradition.
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