The omelet is one of those recipes that can save a meal even at the last minute. However, this time it’s not the case, the idea came to me when I saw these beautiful colorful cabbage tops. So I prepared a delicious Omelet with Mixed Cabbage Tops, white, green, purple cauliflower, and Romanesco broccoli. If you’re looking for other omelets, check out my Omelets Collection
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 207.72 (Kcal)
- Carbohydrates 5.62 (g) of which sugars 2.13 (g)
- Proteins 12.07 (g)
- Fat 16.11 (g) of which saturated 5.84 (g)of which unsaturated 3.14 (g)
- Fibers 2.24 (g)
- Sodium 837.80 (mg)
Indicative values for a portion of 173 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz cauliflower (mixed tops)
- 1 1/2 tsp coarse salt
- 1 fresh spring onion
- 2 tbsp extra-virgin olive oil
- 3 eggs
- 1 oz Pecorino Romano (grated)
- 1 oz Parmigiano Reggiano DOP (grated)
- 1/2 tsp fine salt
Tools
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- Pot
- Bowl
- Frying Pan 9.45 inches
- Lid 9.45 inches
Steps
Wash the cabbage tops well and detach them into small florets. Heat a pot of water, when boiling add 1 1/2 tsp of coarse salt and immerse the tops. Once it returns to a boil, cook for 5 minutes, they should remain firm. Drain, immerse in cold water to maintain their color, and drain immediately.
In a non-stick pan, pour the oil, add the sliced spring onion, and after a few minutes, add the cabbage tops. While they flavor, crack the eggs into the bowl, add the grated cheeses, fine salt, and mix.
Add the drained spring onion and tops from the oil, mix, and pour everything into the already used pan (cleaned only with a paper towel and left slightly greased). Cook with a lid on low heat for 10 minutes. Turn off and let rest still covered for another 10 minutes, then turn the heat back on and after a few minutes flip the omelet (I do it using a flat lid). Let it cook for another 5 minutes and turn off. Slide the Omelet with Mixed Cabbage Tops onto the serving plate and serve.
