Perfect for late-night cravings! A healthy Spanish omelette made with bagged cabbage and eggs. Easy to make using the microwave and frying pan, with parmesan cheese adding richness. A satisfying dish for both a midnight snack and breakfast.
Ingredients
Main Ingredients (1 serving)
- Bagged Cabbage
- Eggs
- Potato Starch
- Parmesan Cheese
Seasonings
- [A] Salt
- [A] Pepper
- Olive Oil
- Otafuku Sauce (Okonomiyaki Sauce) or Japanese Worcestershire Sauce
- Ketchup
- Ponzu Sauce
Steps
- Place the bagged cabbage in a microwave-safe container and heat. (approx. 2-3 minutes)
- Crack eggs into a bowl, add potato starch, salt, and pepper, and mix well to create the egg mixture.
- Add the heated cabbage to the bowl with the egg mixture and combine.
- Heat olive oil in a frying pan, pour in the mixed cabbage and egg mixture. Sprinkle parmesan cheese on top.
- Cover with a lid and cook slowly over low heat. This is the key! High heat will burn the eggs, so cook slowly and steam through over low heat.
- Once one side is cooked, flip to cook the other side. This is the key! If flipping is difficult, you can slide it onto a plate first, then carefully return it to the pan.
- Once both sides are cooked, transfer to a plate. Serve with Otafuku Sauce (Okonomiyaki Sauce) or Japanese Worcestershire Sauce, ketchup, and ponzu sauce to taste. Enjoy!
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