Herb Omelet with Crunchy Red Cabbage
30—35 Min
The early bird catches the worm! Breakfast is the most important meal of the day. This recipe creates a tasty and super colorful omelet for the breakfast table. Filled with crunchy red cabbage and seasoned with Kotányi herbs and seasoning. Of course our omelet also makes a tasty lunch or dinner too.
Ingredients 4 Portions
For the omelet
- 125 gFlour
- 3 pcs.Eggs, large
- 200 mlMilk
- 2 tbsp.Oil
- 1 tsp.Dill Fronds, Chopped
- 1 tsp.Parsley, Chopped
- 1 tsp.Rosemary, Chopped
For the filling
- 300 gRed cabbage
- 30 mlOlive oil
- 2 tbsp.White wine vinegar
- 1 tbsp.Caster sugar
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Rainbow, Whole
Preparation
- 1
First prepare the red cabbage. Finely slice the red cabbage and toss well for a few minutes with salt and sugar. Then strain. Now add the vinegar and oil and season with salt and pepper to taste. Allow to infuse.
- 2
Now prepare the herb omelet. Put the flour into a bowl. Separate the egg yolk and egg white and mix the yolk with the milk and a little salt. Then stir in the flour and herbs.
- 3
Allow the batter to rest briefly so that the herbs are able to release their full flavor. Meanwhile, beat the egg white into stiff peaks and fold into the batter.
- 4
Heat some oil in a pan and add a ladle of the batter per omelet. Distribute the batter evenly and cook until golden brown on both sides.
- 5
Once ready, plate the omelet up and cover with the red cabbage. Fold or serve open, whichever you prefer.
You may also enjoy
Currently Viewing: 1 of 0
