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cabbage mushroom omelet_featured

  • 8 eggs
  • ½ cup of grated mozzarella and cheddar cheese
  • 2 tablespoons vegetable oil
  • 600 grams of any kind mushroom, thinly sliced
  • 1 piece or 120 grams medium carrot, julienned thinly
  • Green onions, minced
  • 1 cup or 80 grams bean sprouts
  • 3 cups shredded napa cabbage
  • 1 tablespoon hoi shin sauce
  • Soy sauce for serving, if desired

  1. Lightly beat the eggs in a small jug.
  2. Heat a small amount of the oil in a large wok or frying pan. Add a quarter of the beaten eggs to wok; cook over medium heat, tilting pan, until the egg is just set.
  3. Before the eggs set, evenly distribute the grated mozzarella and cheddar cheese.
  4. Remove omelet from the wok, place on an oven tray and cover to keep warm; repeat with remaining egg to make 4 omelets.
  5. To saute the vegetables, heat the remaining oil in the same wok or frying pan.
  6. Add mushrooms and carrot; stir-fry until the mushrooms and carrot are tender. Add the onions, bean sprouts and cabbage; stir-fry until cabbage is just wilted.
  7. Add hoisin sauce and toss quickly.
  8. Fill each omelet with a quarter of the mushroom mixture and serve immediately with soy sauce, if desired.
  9. BEST TO SERVE immediately.

 

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Meatless Monday Recipe: Cabbage and Mushroom Omelet

  • PREP: 5 mins
  • COOK: 10 mins
  • 4 Servings

TODAY IS NATIONAL CABBAGE DAY!  Cheers to the often-overlooked vegetable, the cabbage.  Some parents find it very challenging to make kids eat cabbage or any vegetable, for that matter.  Talk about “mom problems,” huh. Tell you what, I’ll let you in on a secret.  In all my years, I discovered that the best way to get them to eat veggies is to make it look appetizing and taste yummy (that is, without telling them what’s in it. Shh!). Do you agree? Well, for Meatless Monday, I recommend for you to try this dish–Cabbage Mushroom Omelet.

Before we get into the recipe, let’s get our magnifying glasses, wear our “Sherlock Holmes” hat and be a “Culinary Investigator.”  Step closer so we can take a look at the cabbage and the mushroom, shall we?

Focus on the Napa Cabbage

The Napa cabbage is also known as the “Chinese cabbage” because it originated from the Beijing Region in China; also, called wombok in Australia.  This vegetable is commonly used in many dishes and consumed by people from the Asia Pacific Region.  The cabbage, in general, is especially beneficial to the body when consumed, for the following reasons.

Cabbage mushroom omelet_napacabbage

 

  • It contains vitamins and nutrients such as fiber, vitamins K, B6, and C, folate, manganese, calcium, potassium, magnesium, some antioxidants such as polyphenols and sulfur compounds, these, besides, to trace of vitamin A, iron and riboflavin. These vitamins and nutrients protect the body from harmful free-radicals, heart diseases, loss of vision, and certain cancers. (Source: healthline.com )
  • The antioxidants in the Napa Cabbage help reduce inflammation in the body.
  • It protects the body from harmful free-radicals, certain cancers, and chronic diseases.

Why eat mushrooms?

The Mushroom is the fleshy, fruiting body of a fungus that is part of its reproductive set-up. It usually grows above ground, on soil, or its food source.  Make sure that it is edible before using it. Mushrooms are low in calories and rich in vitamins and minerals such as antioxidants, B vitamins, copper, potassium, and Beta-glucan, a fiber known to improve cholesterol and heart health. Edible mushrooms have many types and use.

 

Here are commonly available mushrooms at groceries/food stores.

  • Shitake
  • Portabello
  • Button or white Mushroom
  • Oyster
  • Crimini
  • Enoki
  • Beech
  • Maitake

Takeaway on the Cabbage Mushroom Omelet

Now that you know these vegetables a little better, are you now pumped to cook the Cabbage and Mushroom Omelet for the family?  I know I will, right about NOW!

Try this nutritious recipe and tell us how it went. Please leave a comment below.  Share the link with your family and friends so they too can try it.  Would you like to see more tips and food recipes?

 

cabbage mushroom omelet_featured
  • PREP: 5 mins
  • COOK: 10 mins
  • 4 Servings

  • 8 eggs
  • ½ cup of grated mozzarella and cheddar cheese
  • 2 tablespoons vegetable oil
  • 600 grams of any kind mushroom, thinly sliced
  • 1 piece or 120 grams medium carrot, julienned thinly
  • Green onions, minced
  • 1 cup or 80 grams bean sprouts
  • 3 cups shredded napa cabbage
  • 1 tablespoon hoi shin sauce
  • Soy sauce for serving, if desired

  1. Lightly beat the eggs in a small jug.
  2. Heat a small amount of the oil in a large wok or frying pan. Add a quarter of the beaten eggs to wok; cook over medium heat, tilting pan, until the egg is just set.
  3. Before the eggs set, evenly distribute the grated mozzarella and cheddar cheese.
  4. Remove omelet from the wok, place on an oven tray and cover to keep warm; repeat with remaining egg to make 4 omelets.
  5. To saute the vegetables, heat the remaining oil in the same wok or frying pan.
  6. Add mushrooms and carrot; stir-fry until the mushrooms and carrot are tender. Add the onions, bean sprouts and cabbage; stir-fry until cabbage is just wilted.
  7. Add hoisin sauce and toss quickly.
  8. Fill each omelet with a quarter of the mushroom mixture and serve immediately with soy sauce, if desired.
  9. BEST TO SERVE immediately.

 

product used in this recipe:

love this? share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

Leave a Comment

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