Friday, October 19, 2012

Chinese cabbage and onion omelet

  • Pin It

I am on a mission to eat more vegetables for breakfast.

The fact is, I don't always feel like eating vegetables at dinnertime. By then I'm tired and crabby and often a nice bowl of Cheerios will do me just fine. I have more discipline in the morning. And more energy.

Plus, the earlier in the day I start eating vegetables, the more likely I am to meet my "five servings a day" requirement. I strive for 5 by 5 - that is, five servings of fruits and vegetables by 5pm. That way, even if I end up eating cereal for dinner, I know I've gotten the healthy stuff in.

I took this simple breakfast omelet with cabbage and onions a little Asian by adding soy sauce. Bean sprouts would be a nice addition, although I never seem to have them when I want them.

print recipe
Chinese omelet with cabbage and onion
Get your veggies at breakfast with this Asian-inspired omelet. Use green or Napa cabbage, and don't skip the soy sauce.
  • 1 tsp grapeseed or canola oil
  • 2 cups green or Napa cabbage, shredded
  • 1/2 small yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 3 eggs
  • 1/2 tsp soy sauce
Heat a nonstick skillet over medium-high heat. Add the oil, cabbage and onion. Saute the vegetables about 5 minutes, stirring often, until they are wilted but still crunchy and you see brown around the edges. Add the garlic and stir 30 seconds.While the vegetables are cooking, crack the eggs into a bowl, add the soy sauce, and whisk with a fork.Flatten the vegetable mixture and spread it around the skillet so it is evenly distributed. Pour the eggs over the vegetable mixture, then tilt the pan to make sure the eggs go all the way around the vegetables. Cook about 3 minutes, until the eggs are mostly set and the bottom of the omelet is brown. Use a spatula to cut the omelet into quarters right in the pan, then carefully flip each wedge. (As you can see from the photo above, my cutting and flipping did not go exactly as planned.) Cook another 1 minute on the second side. Slide the omelet wedges onto a serving plate. Serve immediately.
Prep time: Cook time: Total time: Yield: 2 servings


Christi said...

It's a little like having (a healthier) egg foo yung for breakfast- what a fabulous idea!

Anonymous said...

R.W said

Thanks. I need more veggie servings per day in my diet too. I also don't have to through out spoiled food later on. I can ultimately save time and money on food by using this recipe idea.

Post a Comment