Ingredients
Main Components
- Cabbage: 150g / 5.29 oz (approximately 1/4 medium head)
- Eggs: 2 large (approximately 100g / 3.5 oz)
- Onion: 1/2 medium (approximately 75g / 2.6 oz)
- Mushrooms: 7 medium (approximately 175g / 6.2 oz)
- Processed cheese slices: 2-3 slices (approximately 50g / 1.8 oz)
- Tomato paste: 2 teaspoons (10ml)
- Olive oil: 2 tablespoons / 30ml
- Salt to taste
Detailed Instructions
1. Cabbage Preparation
Shred the cabbage finely using a sharp knife or mandoline. Place the shredded cabbage in a bowl and add a pinch of salt. Massage the cabbage gently with your hands to release its natural juices, then let it stand for 5 minutes. Squeeze excess moisture from the cabbage using clean hands or a kitchen towel.
2. Egg Mixture
In a medium bowl, crack the eggs and whisk thoroughly until well combined. Season with a pinch of salt. Set aside while preparing other ingredients.
3. Vegetable Preparation
Finely dice the onion and slice the mushrooms uniformly. Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the onions and sauté for 2 minutes until translucent. Add the mushrooms and a pinch of salt, followed by tomato paste. Cook for 3-5 minutes, stirring occasionally until the mushrooms release their moisture.
4. Assembly and Cooking
Heat the remaining olive oil in the same skillet. Add the squeezed cabbage and distribute evenly. Layer the processed cheese slices on top, followed by the mushroom-onion mixture. Pour the beaten eggs evenly over the vegetables. Fold the mixture gently in half, creating a half-moon shape. Cook for an additional 5 minutes until the eggs are set and the cheese has melted.
Nutritional Information
Per serving (serves 2):
- Calories: 320
- Protein: 15g
- Carbohydrates: 12g
- Fiber: 4g
- Fat: 25g
- Sodium: 450mg