Scrambled eggs with red cabbage juice

1 serving

5 minutes

Scramble with red cabbage juice is a bold and original recipe that brings a fresh perspective to the traditional omelet. Red cabbage, rich in antioxidants and vibrant hues, not only gives the dish a delicate purple color but also adds a light sweetness to the flavor. Leeks and red onions provide a subtle aroma, while cream makes the texture airy and velvety. Serving with chili pepper adds spiciness, making the dish particularly expressive. An ideal option for a morning breakfast or light dinner that impresses with its uniqueness and depth of flavors.

Energy value per serving

• Calories: 223.1
• Proteins: 9g
• Fats: 17.5g
• Carbohydrates: 7.6g

Ingredients

• Leek: 15 g
• Red onion: 0.3 pc
• Chicken egg: 1 pc
• Red cabbage: 30 g
• Cream 10%: 10 ml
• Olive oil: 1 tsp
• Sea salt: to taste
• Ground chili pepper: to taste

Cooking steps

1. Slice the leek thinly.

   Required ingredients:

   • Leek: 15 g

2. Slice the red onion into half rings.

   Required ingredients:

   • Red onion: 0.3 piece

3. Heat the oil over high heat, add the onion, and reduce the heat to medium.

   Required ingredients:

   • Olive oil: 1 teaspoon

4. Grate the red cabbage on a fine grater, add an egg and salt.

   Required ingredients:

   • Red cabbage: 30 g
   • Chicken egg: 1 piece
   • Sea salt:  to taste

5. Whisk thoroughly with a fork.

6. Pour in the cream.

   Required ingredients:

   • Cream 10%: 10 ml

7. Mix again.

8. After a minute of frying the onion, stir it and pour in the mixture. Increase the heat.

9. After 20–30 minutes, use a spatula to form an envelope by moving the edges of the omelet towards the center.

10. Immediately transfer to a plate, season with chili pepper, and serve.

    Required ingredients:

    • Ground chili pepper:  to taste