Cabbage Omelette: the quick and easy recipe for a nutritious omelette

Total time: 30 Min
Difficulty: Low
Serves: 6 people
By Cookist
Green pepper
Red pepper
Soy sauce
1 tbsp
1 tbsp
Frying oil
black sesame seeds

If you’re looking for something nutritious for breakfast, then look no further than this Cabbage Omelet. It’s quick, easy, and uses a lot of vegetables—perfect for a nutritious breakfast. The cabbage and red peppers not only add nutrition but also gives it a lot of flavor. The eggs add protein and give you a typical omelet texture.

It’s a great way to serve breakfast for larger groups of people, as the omelets can be cooked all at once. It’s also a cheap dish to make, as cabbage is one of the most affordable vegetables. You can easily customize the recipe as you want, so make sure to check out our tips below! This might just become your new favorite breakfast staple!



If you want to make it meatier, you can also add cooked ground beef, smoked turkey, cooked bacon pieces, smoked salmon, chopped ham, or shredded rotisserie chicken.

For a sweeter, less pungent flavor, use baby cabbages—they’re often sweeter. Don’t use purple cabbage, as this may discolor the omelet.

Feel free to add fresh garlic, and chopped herbs to add more flavor. Basil, thyme, and parsley will all go well with this omelet.

You can use other veggies too (it’s a great way to empty the fridge!): mushrooms (cook them first), leeks, zucchini, red onions, sweetcorn, spinach (wilted), and cheese (cheddar, mozzarella, and feta). Just make sure to sauté the veggies beforehand, and cook until all the moisture is removed.

To prevent the omelet from burning before it’s completely cooked, keep the heat on medium.


How To Store Cabbage Omelet

Store the Cabbage Omelets in the refrigerator for up to 5 days. Keep them in an airtight container so that they do not absorb any odors in your fridge.

Allow to cool, first and wrap tightly in plastic wrap or airtight Ziploc bags. They can also be frozen in this way for up to 3 months.  When you reheat them, don’t heat them too quickly as the eggs might split. Rather use the microwave (50% heat), oven, or stovetop.

How To Make Cabbage Omelette 

Wash the cabbage and use a sharp knife to slice the cabbage thinly.

Deseed the peppers and slice them thinly.

Whisk the eggs in a glass mixing bowl.

Place the shredded cabbage in another mixing bowl and cover with the egg mixture.

Add the peppers and stir to combine.

Add the rest of the ingredients and mix again.

Heat the oil in a pan over medium heat. Add the cabbage-egg mixture and press into the pan. Sprinkle with sesame seeds.

Use a large plate to flip the omelet and cook the other side.

Once cooked, you can slice the omelet in squares and serve.


If you’re making this for a larger group of people, you can add more eggs and cabbage.

The Cabbage Omelet can be made in the oven too. Cook at 350°F in a baking sheet until the eggs are fully cooked through, but not rubbery.

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