Cheese and Vegetable Omelette

Ingredients

• 200 g young white cabbage
• 1 Shallot
• 8 eggs
• 40 g Gouda (45% fat in the product)
• 100 ml milk (3.5% fat)
• Salt
• Pepper
• 3 tbsp olive oil
• 2 slices whole grain toast bread
• 50 g sun‑dried tomatoes
• 1 Red Onion
• 0.5 Red chili pepper
• 50 g Baby Spinach
• 100 g feta (45% fat in the product)

Instructions

1. 1.

   Clean, wash and shred the cabbage into fine strips. Peel and finely dice the shallot. Crack the eggs into a bowl and whisk. Grate the cheese. Add milk and cheese to the eggs and season with salt and pepper.

2. 2.

   Heat 2 tbsp oil in a large pan. Sauté the shallot for 3 minutes over medium heat. Add the cabbage and cook, stirring, for 2–3 minutes. Whisk the eggs again briefly, pour them over the mixture in the pan, and let the omelette set on low heat for 5–6 minutes.

3. 3.

   Meanwhile, crush the bread into coarse crumbs using a food processor or knife. Chop the sun‑dried tomatoes finely. Peel and dice the onion. Halve the chili lengthwise, deseed, wash, and chop.

4. 4.

   Heat the remaining oil in a pan. Roast the crumbs over medium heat for 5 minutes until golden brown, then remove them. Add the onion, sun‑dried tomatoes, and chili cubes to the pan and sauté for 3 minutes. Stir the crumbs back in, seasoning everything with salt and pepper.

5. 5.

   Wash and dry the spinach. Dice the feta into about 1 cm pieces. Sprinkle the spinach over the omelette and distribute the feta on top. Top the cheese and vegetable omelette with the crumb mixture, lightly season with pepper, and serve.