Home > Eat > Recipe > Recipe: Open omelette with fennel, red cabbage and radish sprout slaw

Recipe: Open omelette with fennel, red cabbage and radish sprout slaw

Loading...
Loading...

Preparation Time5 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

4 eggs

4 tbsp leftover herbs, very finely chopped

sea salt

black pepper

1 tsp butter

1 tsp olive oil

½ fennel (keep the fronds)

½ small red cabbage

juice the other 1/2 lemon

extra virgin olive oil, to taste

sea salt

black pepper

any leftover pea shoots

serve with the saffron yoghurt left from yesterday

1

Whisk the eggs with any leftover herbs you have. Season well with salt and pepper.

2

Heat a non-stick pan with half the butter and oil over a medium to low heat. Pour half the egg mixture into the base of the pan, it should be about 2/3 mm thick. Cook until set on top, about 2 minutes (careful not to burn the bottom). Slide it out of the pan onto a plate and repeat the process with the remaining egg mixture. And again, slide onto a plate.

3

For the slaw, do as you did yesterday: use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning.

Place the slaw down the centre of the open omelette and drizzle with any remaining saffron yoghurt and any leftover pea shoots.

SHOW MORE
SHOW LESS

Somewhere between a burrito and an omelette, this thin eggy pancake is a great way of using up older herbs. Top with anything delicious you have leftover in the fridge, but you should have the makings of another quick slaw if I got my calculations right, which is a colour riot on top.

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Open omelette with fennel, red cabbage and radish sprout slaw

Preparation Time5 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

4 eggs

4 tbsp leftover herbs, very finely chopped

sea salt

black pepper

1 tsp butter

1 tsp olive oil

½ fennel (keep the fronds)

½ small red cabbage

juice the other 1/2 lemon

extra virgin olive oil, to taste

sea salt

black pepper

any leftover pea shoots

serve with the saffron yoghurt left from yesterday

1

Whisk the eggs with any leftover herbs you have. Season well with salt and pepper.

2

Heat a non-stick pan with half the butter and oil over a medium to low heat. Pour half the egg mixture into the base of the pan, it should be about 2/3 mm thick. Cook until set on top, about 2 minutes (careful not to burn the bottom). Slide it out of the pan onto a plate and repeat the process with the remaining egg mixture. And again, slide onto a plate.

3

For the slaw, do as you did yesterday: use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning.

Place the slaw down the centre of the open omelette and drizzle with any remaining saffron yoghurt and any leftover pea shoots.

SHOW MORE
SHOW LESS

Somewhere between a burrito and an omelette, this thin eggy pancake is a great way of using up older herbs. Top with anything delicious you have leftover in the fridge, but you should have the makings of another quick slaw if I got my calculations right, which is a colour riot on top.

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Open omelette with fennel, red cabbage and radish sprout slaw

1

Whisk the eggs with any leftover herbs you have. Season well with salt and pepper.

2

Heat a non-stick pan with half the butter and oil over a medium to low heat. Pour half the egg mixture into the base of the pan, it should be about 2/3 mm thick. Cook until set on top, about 2 minutes (careful not to burn the bottom). Slide it out of the pan onto a plate and repeat the process with the remaining egg mixture. And again, slide onto a plate.

3

For the slaw, do as you did yesterday: use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning.

Place the slaw down the centre of the open omelette and drizzle with any remaining saffron yoghurt and any leftover pea shoots.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar