Satisfying & Delicious Cabbage Potato Omelette for Diet
Recipe for a Filling Cabbage Potato Omelette – The Perfect Diet Meal
Here’s a recipe for a filling and satisfying diet omelette that you can enjoy guilt-free. The freshness of the vegetables, the tenderness of the eggs, and the richness of the cheese combine to make a meal that’s perfect for any time of day.
Main Ingredients- 1 handful of potatoes (approx. 100g)
- 1 handful of cabbage (approx. 100g)
- 3 eggs
- Pinch of salt
- Pinch of black pepper
- 1-2 Tbsp cooking oil
- Sriracha sauce (to taste)
- 1 handful of mozzarella cheese (approx. 50g)
Cooking Instructions
Step 1
First, prepare the vegetables that will add texture to your omelette. Wash the cabbage and potatoes thoroughly, then slice them thinly into matchsticks. It’s best not to slice the potatoes too thinly, as they can break apart when cooked.
Step 2
Crack 3 fresh eggs into a bowl. Remove the chalazae (the white stringy bits) and gently whisk the yolks and whites together using a fork or whisk until well combined. Avoid whisking too vigorously, as this can create too much foam.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the julienned potatoes first and sauté them. Cook until the potatoes become slightly translucent and begin to soften. Sautéing the potatoes first helps prevent excess water from being released later when combined with other vegetables.
Step 4
Once the potatoes are halfway cooked, add the julienned cabbage to the pan and stir-fry them together with the potatoes. Continue to cook until the cabbage wilts and becomes tender.
Step 5
When the vegetables have softened, season them with a pinch of salt and pepper. Be mindful not to over-salt at this stage, as the Sriracha sauce will add more saltiness later.
Step 6
Gather the well-sautéed vegetables to one side of the pan, or transfer them to a clean plate. This helps prevent the vegetables from sticking to the pan when you add the eggs.
Step 7
Add a little more oil to the same pan and pour in the whisked egg mixture. Reduce the heat to medium-low to cook the eggs slowly without burning. Gently tilt the pan to ensure the egg mixture spreads evenly and thinly across the pan.
Step 8
When the edges of the egg start to set and the top is still slightly moist, evenly distribute the pre-sautéed vegetables over one half of the egg. Be careful not to spread the vegetables too close to the edges of the omelette.
Step 9
Generously drizzle the spicy and slightly sweet Sriracha sauce over the vegetables. If you prefer less heat, you can substitute with ketchup or another sauce of your choice.
Step 10
Sprinkle the shredded mozzarella cheese evenly over the Sriracha sauce. If your cheese is in a large block or clump, you can briefly microwave it to soften it before sprinkling, or break it into smaller pieces for more even melting. Cheese from the refrigerator can be used as is.
Step 11
Carefully fold the remaining half of the egg over the vegetable and cheese-filled side. Gently press down with a spatula to shape the omelette. Continue to cook just until the cheese is fully melted and the inside is cooked through. Be careful not to overcook, as this can make the eggs dry.
Step 12
If you prefer a crispier texture or want the cheese to melt even more, carefully flip the omelette and cook the other side briefly. This step is optional.
Step 13
Transfer the finished Cabbage Potato Omelette to a nice plate. It’s best enjoyed warm. This omelette is a wonderfully satisfying meal for a diet, offering great satiety.
