Sort ingredients
marciarjohnston
QR Code
Listen
Pdf
Chop the Cabbage: Finely slice 250g of cabbage into thin shreds for a tender texture.
Beat the Eggs: Crack 2 eggs into a bowl, season with salt and pepper, and whisk until foamy.
Combine Cabbage and Egg: Mix the shredded cabbage into the beaten eggs until well coated.
Heat the Oil: In a non-stick skillet, heat 1 tbsp of olive oil over medium heat.
Cook the Base: Pour the cabbage-egg mix into the pan and spread evenly. Cover with a lid.
Flip the Omelette: After 3 minutes, use a large plate to flip the omelette and return it uncooked-side down.
Add Tomato Sauce: Spread 3 tbsp of tomato sauce over the top of the omelette like a pizza base.
Add sausage if desired.
Add Mozzarella: Place slices of mozzarella evenly over the tomato layer.
Cover and Cook Again: Cover the pan again and cook for another 3 minutes until cheese is melted.
Garnish and Serve: Remove lid, sprinkle with chopped dill and parsley, and serve warm.