Looking for a hearty and satisfying breakfast that’s vegetarian-friendly? Look no further than this Cabbage and Egg Breakfast Tortilla! This recipe is a delicious twist on the classic omelet, packed with nutritious cabbage and protein-rich eggs, all wrapped in a warm tortilla.
The beauty of this recipe lies in its simplicity and affordability. Using readily available ingredients, it comes together quickly and easily. Plus, it’s incredibly versatile! Feel free to add your favorite vegetables or cheese to create a customized breakfast masterpiece.
So ditch the greasy bacon and embrace the goodness of this healthy and flavorful Cabbage and Egg Breakfast Tortilla!
Ingredients:
- Oil: Olive oil
- Vegetables:
- ½ onion, chopped
- 2 cloves garlic, minced
- 50g carrot, chopped
- 300g cabbage, chopped
- Seasoning:
- Salt
- Black pepper
- Eggs:
- 3 eggs
- Fresh Herbs:
- 20g green onion, chopped
- Cheese:
- Mozzarella cheese
- Tortillas:
- 2 tortillas
Instructions:
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Heat Up the Pan: Get your day started by heating olive oil in a pan over medium heat.
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Sautéing the Base: Add the chopped onion to the pan and cook until softened and translucent. This forms the flavorful base for your breakfast tortilla.
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Adding the Aromatics: Toss in the minced garlic and cook for an additional minute, allowing the fragrant garlic to mingle with the onions.
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Colorful Veggies: Add the chopped carrot to the pan and cook for about 2 minutes, until it starts to soften.
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Star of the Show: Increase the pan volume by adding the chopped cabbage. Cook for 3-5 minutes, or until the cabbage is tender. Season generously with salt and black pepper to taste.
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Eggcellent Addition: In a separate bowl, whisk together the eggs, salt, and black pepper. This creates a fluffy and seasoned egg mixture that will bind everything together.
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Assembling the Tortilla Delight: Sprinkle the cooked vegetables in the pan with a generous amount of mozzarella cheese. This adds a creamy and gooey element to the finished dish.
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Pour and Top: Carefully pour the egg mixture over the vegetables and cheese. Top it all off with the chopped green onion for a fresh touch.
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The Tortilla Wrap: Place one tortilla directly on top of the mixture in the pan. Drizzle a bit of oil around the edges of the pan to aid in crisping the tortilla. Using a spatula, carefully flip the entire creation over, ensuring everything stays intact.
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Melty Cheese Perfection: On the flipped side, sprinkle more mozzarella cheese over the top. Place the second tortilla on the pan, creating a sealed package. Cook for 3 minutes, allowing the bottom tortilla to crisp up.
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Crispy Perfection: Gently flip the whole thing over one last time and cook for an additional 2 minutes to ensure the second tortilla crisps up and the cheese is melted throughout.
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Slicing and Savoring: Once cooked through, transfer the cabbage egg tortilla to a cutting board and cut it into wedges like a pizza. This makes it easy to serve and share.
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Breakfast Bliss: Serve your delicious Cabbage and Egg Breakfast Tortilla hot and enjoy a vegetarian breakfast that’s both hearty and satisfying.
More Information:
- Don’t have mozzarella cheese? You can substitute another shredded cheese that melts well, like cheddar or Monterey Jack.
- Feel free to add other chopped vegetables to the mix, such as bell peppers, mushrooms, or spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through.
Conclusion:
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This Cabbage and Egg Breakfast Tortilla is a testament to the fact that vegetarian meals can be incredibly flavorful and satisfying. So ditch the limitations and embrace the delicious possibilities of this veggie-packed breakfast recipe!