Cheesy-Style Buttered Cabbage Omelette recipe

Keep the heat low enough that the butter foams without browning, and stir once or twice so the cabbage softens evenly rather than catching at the edges. It should look glossy and limp with only a little bite left, not browned or crisp.

Beat only until the yolks and whites are fully combined, but stop before the mixture turns frothy, as too much air can make the omelette puffy and fragile. If you add salt, mix it in just before cooking so the eggs do not loosen and weep.

Watch for the surface to lose its raw shine and the edges to set into a pale, custard-like rim, then tilt the pan so any uncooked egg flows to the bare spots. Avoid a high heat, which will make the bottom tan before the top is ready.

Spoon the cabbage on while it is warm but not wet, leaving a neat border so the fold seals cleanly. Use a spatula to lift and fold in one smooth motion, otherwise the omelette may tear or the filling may spill out.

Serve the yoghurt cold so its tang contrasts with the warm omelette, and spoon it beside rather than over the top if you want the cabbage flavour to stay bright. If it looks loose, give it a quick stir before plating so it sits neatly on the plate.