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Purple Cabbage Omelette
| Main ingredients | Purple cabbage, Eggs, Carrot, Onion, Green chillies, Sugar, Crushed black peppercorns, Fresh coriander leaves, Fresh parsley sprigs |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 medium purple cabbage
- 6 eggs
- 1 medium carrot, peeled and shredded
- 1 medium onion, sliced
- 4 green chillies, chopped
- 2 teaspoons sugar
- Salt to taste
- Crushed black peppercorns to taste
- 4 tablespoons chopped fresh coriander leaves
- 4 tablespoons oil
- Fresh parsley sprigs for garnish
- Toasted bread slices to serve
- Tomato ketchup to serve
- Mustard sauce to serve
- Orange juice to serve
Method
- Shred the purple cabbage and transfer into a bowl. Add carrot, onion, green chillies, sugar, salt, crushed black peppercorns and mix well. Divide this into 2 equal portions.
- Take one portion of the vegetables in a mixing bowl, break 3 eggs into it, add coriander leaves and whisk the mixture well for 1 minute.
- Heat 2 tablespoons oil in a shallow non-stick pan. Spread the cabbage-egg mixture evenly, cover and cook on medium heat for 3-4 minutes. Flip and cook on another side for 2 minutes more.
- Similarly make another omelette with the remaining ingredients.
- Garnish with parsley sprig and serve hot with toasted bread slices, tomato ketchup, mustard sauce and orange juice.
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