Little Omelets

Serves: 6
Total Calories: 151


1/4 cup (about) olive oil
3 cups finely shredded cabbage
1 medium leek, trimmed and thinly sliced
6 large eggs
1/2 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon salt
Freshly ground black pepper


1 In a 9-inch nonstick heavy skillet, heat 3 tablespoons oil over medium-low heat. Stir in the cabbage and leek. Cover the skillet and cook, stirring occasionally, until the cabbage is very tender, about 30 minutes. Let cool.

2 In a medium bowl, beat together the eggs, cheese, and salt and pepper to taste. Stir in the vegetable mixture.

3 Lightly brush a griddle or a large nonstick skillet with oil. Heat over medium heat.

4 Stir the egg mixture and scoop by 1/4 cupful onto the griddle, spacing the omelets about 4 inches apart. Flatten slightly with the back of a spoon. Cook until the eggs are set and the omelets begin to brown on the bottom, about 2 minutes. With a pancake turner, flip the omelets and cook on the other side for about 1 minute more. Transfer the omelets to a plate.

5 Cook the remaining omelets in the same way. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 151
Calories from Fat: 107

This Little Omelets recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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