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🍽️ Italian Savoy Cabbage Omelette with Tomato Chutney

272 kcal · 30 min · 4 servings

Ingredients

• 0.25 Savoy cabbage head
• 5 eggs
• 150 g mushrooms (Portobello)
• salt
• pepper (freshly ground)
• olive oil (extra virgin)
• nutmeg (freshly grated)
• 0.5 tsp ginger powder
• 750 g ripe tomatoes
• 1 onion
• 1 small spring onion
• 1 clove of garlic
• 2 green chili peppers
• 4 cloves
• 1 tsp mustard seeds
• 1 pinch peppercorns
• salt (preferably sea salt)
• 2 tbsp cane sugar
• 2 tbsp white wine vinegar
• 2 tbsp balsamic vinegar

Instructions

1. 1. Wash the savoy cabbage thoroughly and remove the hard stems. Cut the vegetable into thin strips.
2. 2. Clean the mushrooms and slice them thinly.
3. 3. Beat the eggs in a bowl. Season them with salt and pepper.
4. 4. Heat two tablespoons of oil in a pan.
5. 5. Add the savoy cabbage to the hot pan.
6. 6. Sauté the vegetable over medium heat for five to six minutes with a lid on.
7. 7. Stir the vegetable occasionally.
8. 8. If necessary, add one to two tablespoons of water to prevent the cabbage from burning.
9. 9. Season the cabbage with salt, pepper, nutmeg, and ginger.
10. 10. Heat one tablespoon of oil in a separate pan.
11. 11. Fry the mushroom slices over high heat.
12. 12. Mix the mushrooms with the sautéed cabbage.
13. 13. Pour the seasoned eggs over the vegetable mixture.
14. 14. Let the omelette set over medium heat until it is firm.
15. 15. Carefully flip the frittata using a plate.
16. 16. Slide the frittata back into the pan with the uncooked side down.
17. 17. Let the other side set well as well.
18. 18. Cut the frittata into pieces.
19. 19. Serve the omelette immediately while hot.
20. 20. Blanch the tomatoes briefly with boiling water.
21. 21. Shock the tomatoes immediately with cold water.
22. 22. Remove the skin from the tomatoes.
23. 23. Quarter the tomatoes and remove the core.
24. 24. Cut the tomatoes into coarse pieces.
25. 25. Peel the garlic and onions.
26. 26. Finely chop the garlic and onions.
27. 27. Wash the spring onions.
28. 28. Slice the spring onions into thin rings.
29. 29. Grind the cloves, mustard seeds, and peppercorns finely in a mortar.
30. 30. Add the ground spices, tomatoes, half a teaspoon of salt, sugar, and vinegar to a pot.
31. 31. Simmer the mixture for twenty to thirty minutes while stirring.
32. 32. Add a little water if the mixture becomes too dry.
33. 33. Season the chutney with balsamic vinegar.
34. 34. Fill the hot chutney into well-rinsed, airtight jars.
35. 35. Preferably use small jars with twist-off lids.
36. 36. Seal the jars tightly.
37. 37. Place the sealed jars upside down on the lid for ten minutes.
38. 38. Turn the jars right side up again and let them cool down.

Nutrition per serving

• kcal: 272
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 21 g