Cabbage and Crab Stick Rolled Omelet: A Healthy and Satisfying Diet Menu
Cabbage and Crab Stick Rolled Omelet Recipe – Delicious and Healthy Diet Meal
Learn how to make a healthy and satisfying cabbage and crab stick rolled omelet, perfect for a diet meal. It’s filling enough to be a complete meal on its own.
Ingredients- 1 handful of cabbage (approx. 100g, thinly shredded)
- 3 eggs
- 2 crab sticks (shredded or finely chopped)
- Pinch of black pepper
- Olive oil or cooking oil (for greasing the pan)
- Sriracha sauce (for serving, optional)
Cooking Instructions
Step 1
First, crack 3 eggs into a bowl. Whisk them thoroughly, removing the chalazae (the white stringy bits). Add a pinch of black pepper to the eggs to help eliminate any eggy smell and enhance the flavor.
Step 2
Wash the cabbage thoroughly and shred it as finely as possible. If the shredded cabbage strands are too long, cut them into 2-3 shorter pieces to make rolling easier. Finely shred or chop 2 crab sticks.
Step 3
Add the shredded cabbage and crab sticks to the beaten eggs. Mix everything well, ensuring the vegetables and crab sticks are evenly distributed throughout the egg mixture. Let it sit for a moment to allow the cabbage to soften slightly.
Step 4
Heat a non-stick pan over medium-low heat. Add a small amount of olive oil or cooking oil and spread it thinly to coat the entire surface of the pan. Be careful not to use too much oil, as it can make the omelet greasy.
Step 5
Pour about half of the cabbage and egg mixture into the preheated pan. Keep the heat on medium-low to prevent the eggs from burning and to ensure even cooking. Spread the mixture thinly across the pan.
Step 6
Once the edges of the omelet start to set, use a spatula and a turner to carefully start rolling the omelet from one side. As you roll, pour the remaining egg mixture around the rolled omelet and continue rolling slowly. Repeating this process of pouring and rolling thinly will create layers and a more tender omelet.
Step 7
If rolling a large omelet seems difficult, you can divide the mixture in half and make two smaller omelets. This makes the rolling process much more manageable. Once rolled, gently turn the omelet to ensure all sides are evenly golden brown and cooked through. Cooking thoroughly prevents any raw eggy taste.
Step 8
Slice the cooked cabbage and crab stick omelet into bite-sized pieces and arrange them on a plate. Drizzle generously with Sriracha sauce according to your preference. This delicious and satisfying dish makes for a fulfilling meal!
