Savoy cabbage omelet

Savoy cabbage omelet, unusual and delicious, a vegetarian and simple second course, because there is no limit to the imagination in the kitchen. With very little you can prepare delicacies. With savoy cabbage then it is very easy, in addition to being a versatile side dish to prepare both cooked and raw, it can also be used for a second course or soups as a first course. Savoy cabbage is definitely a winter vegetable, it begins to be found on the fruit and vegetable market at the beginning of autumn and we find it until the end of March.

Ingredients

300 g savoy cabbage

20 g shallots

2 eggs

50 g pecorino Romano

20 ml extra virgin olive oil

4 g salt

black pepper to taste

Steps 

Cut the savoy cabbage into two parts and then into thin strips. I usually wash it at this stage, after cutting, quickly. While washing and drying the cabbage, put the shallot in a pan to brown for a few minutes with the oil, add the cabbage and cook for 10 minutes covered. In a bowl, prepare the beaten eggs with the cheese, salt and pepper. As soon as it is ready, let the cabbage cool slightly and add it to the bowl with the eggs and cheese. Mix the ingredients and put back in the pan and brown the cabbage omelet for 5 minutes on both sides. And here it is ready the cabbage omelet.

Preservation

You can store the cabbage omelet for 1-2 days in the refrigerator, inside an airtight container.