If you’re looking for a heartier option, serve the omelette alongside some crusty bread or a toasted baguette. The bread not only adds substance to the meal but also serves as a perfect vehicle for any leftover sour cream or mayonnaise. Whether you are enjoying this dish alone or sharing it with family and friends, it’s bound to make your breakfast or brunch special. The combination of flavors and textures in the carrot and cabbage omelette will leave everyone asking for seconds.
Ingredients:
white cabbage
fresh carrots, I also added my own fermented carrots to make the dish spicy
eggs
milk (replaced with water for paleo version)
chopped lean bacon
onion
fennel seeds
butter of olive oil for frying.
Preparation:
roughly chop cabbage, cover it with boiling water, allow to stand for 15min
chop onion and bacon
lightly fry bacon with onion and fennel seeds, until onion becomes translucent
rinse cabbage with cold water, remove as much water as you can
in a wide bowl mix cabbage, grated carrots and fried onion with bacon, add seasoning and mix it in
lightly beat eggs with milk (1 table spoon of milk per egg), add salt and pepper and any spices you like
generously grease deep frying pan or low casserole dish
spread vegetable mixture evenly in the pan, press the mixture down with your palms
pour beaten eggs over vegetables
cook on a low heat, covered with lid, until it is nearly set in the middle
turn over the omelette on another pan and cook 3-4min on the other side
slide omelette to a serving plate or serving board
use serrated knife to have a clean cut.
serve warm with a dollop of sour cream or mayonnaise
In summary, the way you serve your carrot and cabbage omelette can significantly elevate your dining experience. By incorporating complementary sides and presenting the dish thoughtfully, you ensure that every aspect of the meal is as delightful as the omelette itself.
Enjoy the enhanced flavors and textures, and savor the moments shared over this delicious and nutritious dish.
