Fridge Friend Recipes
Red Cabbage and Cheddar Omelette with Herbs recipe
A fluffy omelette packed with softly cooked red cabbage, melting cheddar and fresh herbs. It makes a quick, savoury lunch that feels comforting and fresh.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 120g Red Cabbage
- 60g Cheddar Cheese
- 1 tbsp Herbs
- 10g Butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 243 kcal |
| Protein | 14.4 g |
| Carbohydrates | 3.9 g |
| Fat | 19.1 g |
| Saturated fat | 8.3 g |
| Fibre | 1.5 g |
| Sugar | 2.8 g |
| Sodium | 750 mg |
Why this works
A protein-rich omelette with moderate saturated fat and sodium, best suited as a filling main or brunch dish rather than a low-calorie option.
High-quality protein. Eggs and cheddar provide a good amount of complete protein, which supports muscle maintenance and satiety.
Vitamin C and anthocyanins. Red cabbage contributes vitamin C and beneficial plant pigments (anthocyanins), which may support antioxidant intake.
Saturated fat and salt to note. Cheddar, butter and added salt make this dish relatively high in saturated fat and sodium per serving.
Method
- Thinly slice the red cabbage and cook it in a frying pan with the butter for 5–6 minutes until just softened.
Keep the heat at medium rather than high so the cabbage softens without catching, and stop when it has lost its raw crunch but still holds a little bite and a deep purple sheen. If any watery liquid appears, let it evaporate before moving on so the omelette base is not diluted.
- Beat the eggs with salt and black pepper, then stir in the herbs.
Beat just until the yolks and whites are fully combined and slightly foamy; overbeating can make the finished omelette tough. Chop the herbs finely so they distribute evenly instead of clumping in one bite.
- Pour the eggs over the cabbage and cook gently for 2–3 minutes until the base starts to set.
Tilt the pan so the egg flows into any gaps around the cabbage, then let the base set undisturbed until the edges look opaque but the top is still glossy. If the heat is too fierce, the underside will colour before the middle has started to firm.
- Scatter over the cheddar cheese, fold the omelette, and cook for 1–2 minutes more until the cheese melts.
Add the cheddar in an even layer, then use a spatula to fold the omelette while the centre is still softly set so the residual heat can melt the cheese. Avoid pressing down hard, as that will squeeze out the filling and make the omelette dense.
- Serve immediately while warm.
Slide it onto warmed plates straight away so the cheese stays soft and the eggs remain tender. If left in the pan, carry-over heat will keep cooking the omelette and can make it rubbery.
Other Cabbage Recipes
Cheesy Red Cabbage and Beef Skillet Pie
55 min · A rustic pan-to-oven beef pie with red cabbage softened into the savoury filling and cheddar melted on top. It is hearty, comforting and perfect for dinner.
Creamy Red Cabbage and Beef Bake
50 min · A comforting oven-baked beef casserole with red cabbage, peppers and a soft cheese sauce. It finishes with a golden cheddar topping for a rich, satisfying dinner.
Smoky Beef and Red Cabbage Skillet with Cheddar
35 min · A hearty pan-cooked beef dish with tender red cabbage, sweet peppers and a rich cheddar melt. Finished with a spoonful of Greek yoghurt for a creamy, tangy lift.
Beef, Red Cabbage and Pepper Skillet with Cheddar
30 min · A hearty, colourful beef skillet with crisp red cabbage, sweet mixed peppers and a savoury cheddar finish. Serve it hot with a spoonful of yoghurt for a fresh, tangy contrast.
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