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🍳 Autumn Omelet with Savoy Cabbage and Mushrooms

543 kcal · 30 min · 4 servings

Autumn Omelet with Savoy Cabbage and Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and remove the skin.
  2. 2. Cut the onion into thin strips.
  3. 3. Wipe the mushrooms with a kitchen towel if necessary.
  4. 4. Slice the mushrooms.
  5. 5. Quarter the Savoy cabbage.
  6. 6. Remove the hard core from the Savoy cabbage.
  7. 7. Remove the outer leaves of the Savoy cabbage.
  8. 8. Cut the Savoy cabbage into thin strips or shred it.
  9. 9. Place the Savoy cabbage in a bowl.
  10. 10. Season the Savoy cabbage with salt, pepper, sugar, and oil.
  11. 11. Mix the cabbage ingredients well.
  12. 12. Place the eggs in a separate bowl.
  13. 13. Season the eggs with salt and pepper.
  14. 14. Whisk the eggs until beaten.
  15. 15. Melt 1 tablespoon of butter in a pan over medium heat.
  16. 16. Sauté the onions and mushrooms for about 3 minutes.
  17. 17. Remove the onions and mushrooms from the pan.
  18. 18. Place the onions and mushrooms on a plate.
  19. 19. Wipe the pan clean with a kitchen towel.
  20. 20. Heat another 1 tablespoon of butter in the same pan over medium heat.
  21. 21. Pour one quarter of the egg mixture into the pan.
  22. 22. Cook the omelet over medium heat for about 7 minutes.
  23. 23. Flip the omelet over.
  24. 24. Place one quarter of the seasoned Savoy cabbage mixture in the center of the omelet.
  25. 25. Place the sautéed mushrooms on top of the cabbage.
  26. 26. Sprinkle 1 tablespoon of Parmesan cheese over the filling.
  27. 27. Bake the omelet for another 2 minutes until golden brown.
  28. 28. Fold the omelet over the filling.
  29. 29. Place the finished omelet on a plate.
  30. 30. Repeat steps 20 to 29 for the remaining three omelets.
  31. 31. Plate the omelets.
  32. 32. Slice the baguette.
  33. 33. Serve the omelets with the baguette.

Nutrition per serving