You can make such an omelet not only for breakfast, but also as lunch or dinner. Cabbage can be used both fresh – in season, and frozen, which is very convenient. Everything turns out very tasty and appetizing!
Ingredients
- Cauliflower - 250 g
- Tomatoes - 2 pieces
- Feta - 100 g
- Chicken eggs - 3 pieces
- Milk - 40 ml
- Vegetable oil (for frying) – 15 ml
- Salt - to taste
- Spices and seasonings - to taste
- Basil (for decoration) – a couple of leaves
Step-by-step cooking recipe
Cauliflower should be disassembled into small inflorescences, then boiled in salted water for 15 minutes. The cabbage should remain a little crispy.
Heat the frying oil in a frying pan. Lay out the boiled cabbage. Cut the tomatoes into slices and put them in the pan too.
Cut the Feta cheese into cubes and add to the pan.
In a bowl, whisk the eggs with milk and a pinch of salt, pour into a frying pan. Cover with a lid and cook over low heat for 10-15 minutes.
Cut the hot omelet into portions and serve. If desired, decorate with fresh herbs.
