Sauerkraut omelette with cheese

Name: Sauerkraut omelette with cheese
Total time: 600 s
Yield: 3 people
Cuisine: British
Ingredients: 6 eggs (2 eggs/person); Pinch salt and white pepper; 1 cup grated Edam cheese; Filling: sauerkraut/kimchi/peas/broccoli…; Serve with salad leaves/parsley

Milla @chefmamita

These omelettes are best when cooked thin on a wide, flat nonstick frying pan.
We use thinly cut sauerkraut as it is easier to serve. The beauty of this dish is how quickly you can cook it, as half of the cooking time is preparation.
You can also use kimchi instead of sauerkraut, or leftover greens (boiled peas, broccoli…)
I sometimes add a bit of mushroom powder to the egg mix for a bit of umami flavouring.

Saved

Ingredients

10 min

3 people

6eggs (2 eggs/person)
Pinchsalt and white pepper
1 cupgrated Edam cheese
Filling: sauerkraut/kimchi/peas/broccoli…
Serve with salad leaves/parsley

Saved

Steps

10 min

1

Break eggs into a metal bowl, season with salt and pepper.
2

Whip up eggs into a gentle foam.
3

Pour some of the mix into an oiled frying pan, enough to cover it.
4

Sprinkle some of the cheese on top of the omelette while it’s still uncooked. Fry until edges are harder. Sprinkle some sauerkraut on top.
5

Lift the edge of the omelette gently and when it looks brown, flip one side over. Let the omelette cook a bit more.
6

Enjoy!