Shredded cabbage scrambled into fluffy eggs with a little butter and salt that’s the kind of breakfast that sticks with you. Easy Cabbage Omelette turns two humble ingredients into something satisfying and surprisingly sweet, especially when the cabbage gets a little golden at the edges. It’s the kind of meal that reminds you good food doesn’t need to be complicated.
I learned this trick back in 2019 while sourcing recipes from farmers market vendors in Austin one older woman told me she’d been making it since the ’70s to stretch eggs further. The cabbage releases just enough moisture to keep everything tender without going watery, and if you let it sit undisturbed for a minute, you get these crispy little bits that taste like hashbrowns. After testing it a dozen times with different cabbages, I can tell you: green works best, and don’t skimp on the butter.
Yesica Andrews
Easy Cabbage Omelette Recipe Perfect for Quick Breakfasts
This Easy Cabbage Omelette is a tasty and quick meal that works perfectly for breakfast, lunch, or dinner. With simple ingredients like cabbage, carrots, eggs, and mozzarella, it’s a nutritious dish ready in under an hour. Enjoy a delicious, protein-packed omelette that’s flavorful and easy to prepare.
2 ½ – 3 cups cabbage finely chopped, about 6 oz/ 170 g
¾ cup carrots grated about 3.5 oz/ 100 g
2 tablespoons olive oil
8 large eggs
½ teaspoon fine sea salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes or a pinch of cayenne pepper to taste
1 tablespoon soy sauce or fish sauce
2 green onions finely slices
2 tablespoons parsley chopped, more for garnish, if desired
1 mozzarella ball grated
1 teaspoon roasted sesame seeds white and black for garnish optional
Method
Finely chop the cabbage and grate the carrots using the large holes of a box grater.
Heat olive oil in a large pan or cast-iron skillet over medium heat, then cook the chopped cabbage and grated carrots until they soften, about 5 to 6 minutes.
In a big bowl, whisk together the eggs, sea salt, black pepper, red pepper flakes, and soy sauce until combined.
Add the chopped parsley, sliced green onions, and grated mozzarella cheese into the egg mixture and stir gently.
Pour this egg mixture evenly over the cooked vegetables in the pan and cover with a lid.
Allow the omelette to cook over medium-low heat until the edges start to lift and only a few small wet spots appear on the surface, about 5 to 6 minutes.
Carefully slide the omelette onto a plate, flip the plate and pan together quickly, then slide the omelette back into the pan to cook the other side until golden, around 3 to 4 minutes.
Serve the omelette immediately, topped with extra chopped parsley and roasted sesame seeds if desired.
Notes
Cabbage: Use white, green, or pointed cabbage as preferred. The amount can vary slightly from 2 ½ to 3 cups finely chopped.
Carrots: One medium carrot or two small carrots will give you about ¾ to 1 cup grated carrots.
Eggs: Large eggs are recommended; if using smaller eggs, add one or two extra.
Cheese: Mozzarella is great here, but feel free to substitute with Cheddar, Gouda, Parmesan, or feta for different flavors.
Why You’ll Love This Easy Cabbage Omelette
This one-pan wonder turns everyday vegetables into something golden and satisfying without any fuss. The cabbage softens just enough to release a hint of natural sweetness while the eggs puff up tender and fluffy around the edges.
Budget-friendly: Cabbage stretches a handful of eggs into a meal that feeds four, and you probably have most ingredients already.
Surprisingly versatile: Breakfast, lunch, or a light dinner it works any time you need something warm and filling fast.
Veggie-packed: Between the cabbage, carrots, and green onions, you’re sneaking in plenty of good-for-you ingredients without it feeling like a salad.
Beginner-approved: Just chop, whisk, pour, and flip. No tricky techniques or special skills required.
What You’ll Need (Ingredients & Tools)
Grab your box grater for the carrots and mozzarella, and use a large bowl to whisk everything together. A large pan or cast-iron skillet with a lid is essential here the lid traps steam so the top cooks evenly without needing to flip too early.
The star players: Cabbage and eggs do most of the heavy lifting, while carrots add color and a touch of earthy sweetness. Soy sauce might surprise you, but it adds a savory depth that makes this feel more intentional than a simple scramble. Mozzarella melts into creamy pockets throughout, and the green onions and parsley keep things bright and fresh.
Ingredient
Easy Swap
Mozzarella
Cheddar, Gouda, Parmesan, or feta
Soy sauce
Fish sauce for a funkier umami kick
Cabbage (green/white)
Pointed cabbage or savoy work beautifully
Olive oil
Butter for extra richness
How to Make It (Step-by-Step)
Start by cooking your chopped cabbage and grated carrots in olive oil over medium heat until they soften and start to smell sweet about 5 to 6 minutes. Meanwhile, whisk together your eggs, salt, pepper, red pepper flakes, and soy sauce in a large bowl, then stir in the parsley, green onions, and grated mozzarella.
Pour the egg mixture right over the cooked vegetables, cover with a lid, and let it cook undisturbed over medium-low heat for 5 to 6 minutes. You’ll know it’s ready when the edges lift easily and only a few small wet spots remain on top. For the flip, slide the omelette onto a plate, then quickly invert the pan over it and flip both together so the omelette lands back in the pan uncooked-side down. Cook another 3 to 4 minutes until golden underneath.
Pro Tip: Don’t rush the flip waiting until the edges are set makes it way easier and less messy. And if you’re nervous, practice the flip motion with the empty pan first.
Timing at a Glance
Step
Time
Prep vegetables
10 minutes
Cook cabbage & carrots
5–6 minutes
Whisk eggs & mix-ins
3 minutes
Cook first side (covered)
5–6 minutes
Cook second side
3–4 minutes
Total Time
About 30 minutes
Serving & Storage
Serve this warm, straight from the pan, with a sprinkle of sesame seeds and extra parsley if you want it to look pretty. It pairs beautifully with a simple green salad, sliced tomatoes, or even a dollop of sour cream on the side. Leftovers keep well in the fridge for up to three days in an airtight container just reheat gently in a skillet over low heat to avoid drying it out.
Make-ahead tip: You can chop the cabbage and grate the carrots the night before and store them covered in the fridge. In the morning, just cook and assemble.
Tips & Tweaks
After sourcing recipes from farmers market vendors across Texas for years, I’ve learned cabbage is incredibly forgiving. A little more or less than the recipe calls for won’t hurt anything just make sure it’s finely chopped so it cooks evenly. If your eggs are smaller than large, toss in an extra one or two so the omelette holds together nicely.
Add heat: Bump up the red pepper flakes or use a pinch of cayenne if you like things spicy.
Go cheesier: Double the mozzarella or mix in a handful of sharp cheddar for extra richness.
Skip the flip: If flipping feels intimidating, just pop the whole pan under the broiler for 2 to 3 minutes to finish the top instead.
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FAQs ( Easy Cabbage Omelette )
Can I use any type of cabbage for this recipe?
Green cabbage works best as it holds its texture well and has a mild flavor. Red cabbage is also fine but may turn the eggs slightly purple. Napa cabbage tends to be too watery and can make the omelette soggy, so I’d avoid it for this dish.
How thin should I slice the cabbage?
Slice the cabbage into thin strips about 1/8 to 1/4 inch thick. This ensures it cooks evenly and softens properly without becoming mushy. Thicker pieces won’t cook through in time, while thinner pieces can become too soft and watery.
Should I cook the cabbage before adding eggs?
Yes, saute the cabbage for 3-4 minutes until it starts to soften and reduce in volume. This removes excess moisture and prevents a watery omelette. Season it with salt and pepper during this step for better flavor distribution throughout the meal.
What pan size works best for this omelette?
An 8-10 inch non-stick or well-seasoned cast iron pan is ideal. This size gives you the right thickness for easy flipping and even cooking. A larger pan will make the eggs too thin, while a smaller one makes it difficult to cook evenly.
Can I add other vegetables to this recipe?
Absolutely! Diced onions, bell peppers, or mushrooms work wonderfully. Add them along with the cabbage and cook until tender. Just remember that watery vegetables like tomatoes should be added sparingly or the omelette may become too wet.
You’ll love how this Easy Cabbage Omelette turns out golden and tender in under thirty minutes, with those crispy edges that taste like pure comfort. The cabbage gets sweet, the cheese melts into little pockets, and the whole thing just works.
Try adding crumbled bacon or diced ham if you want it heartier, or swap the mozzarella for sharp cheddar when that’s what’s in your fridge. Leftovers reheat beautifully in a skillet with a little butter a trick I picked up from my grandmother’s kitchen that keeps everything from drying out.
Did you grow up with cabbage cooked into eggs, or is this a new combination for you? I’d love to hear how yours turned out tag me with a photo or leave a note below. And if this one feels like a keeper, save it or share it with someone who needs a simple, nourishing breakfast idea they can count on.
