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.
1
Slice the leek thinly.
- Leek: 15 g
2
Slice the red onion into half rings.
- Red onion: 0.3 piece
3
Heat the oil over high heat, add the onion, and reduce the heat to medium.
- Olive oil: 1 teaspoon
4
Grate the red cabbage on a fine grater, add an egg and salt.
- Red cabbage: 30 g
- Chicken egg: 1 piece
- Sea salt: to taste
5
Whisk thoroughly with a fork.
6
Pour in the cream.
- Single cream 10% fat: 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.
- Chili powder: to taste
