Herb omelet filled with crunchy red cabbage, garnished with cress.

Herb Omelet with Crunchy Red Cabbage

3035 Min

The early bird catches the worm! Breakfast is the most important meal of the day. This recipe creates a tasty and super colorful omelet for the breakfast table. Filled with crunchy red cabbage and seasoned with Kotányi herbs and seasoning. Of course our omelet also makes a tasty lunch or dinner too.

Ingredients 4 Portions


  1. 1

    First prepare the red cabbage. Finely slice the red cabbage and toss well for a few minutes with salt and sugar. Then strain. Now add the vinegar and oil and season with salt and pepper to taste. Allow to infuse.

  2. 2

    Now prepare the herb omelet. Put the flour into a bowl. Separate the egg yolk and egg white and mix the yolk with the milk and a little salt. Then stir in the flour and herbs.

  3. 3

    Allow the batter to rest briefly so that the herbs are able to release their full flavor. Meanwhile, beat the egg white into stiff peaks and fold into the batter.

  4. 4

    Heat some oil in a pan and add a ladle of the batter per omelet. Distribute the batter evenly and cook until golden brown on both sides.

  5. 5

    Once ready, plate the omelet up and cover with the red cabbage. Fold or serve open, whichever you prefer.

Sophie Skutzik
Sophie Skutzik

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