Whole30 Cabbage Omelette
Start your day off right with this wholesome and satisfying Whole30 Cabbage Omelette—a delicious, nutrient-packed recipe that’s perfect for anyone following a Whole30 or paleo lifestyle. Featuring fresh green cabbage, caramelized red onions, and aromatic garlic sautéed in rich, buttery ghee, this omelette is elevated with juicy cherry tomatoes and a sprinkle of fresh parsley for a vibrant finish. With just 10 minutes of prep and 15 minutes of cook time, this quick and easy one-pan breakfast is loaded with fiber, protein, and flavor, making it a perfect choice for busy mornings. The naturally gluten-free and dairy-free recipe is seasoned simply with sea salt and black pepper, allowing the wholesome ingredients to shine. Serve this cabbage omelette warm for a hearty meal that will fuel your day with clean, wholesome energy!
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Recipe Information
Ingredients
- 1 cup green cabbage
- 3 eggs
- 1 tablespoon ghee
- 0.5 small red onion
- 1 clove garlic
- 0.25 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 4 cherry tomatoes
- 1 tablespoon fresh parsley
Instructions
Shred the cabbage thinly to make about 1 cup.
Finely chop the red onion and mince the garlic.
Whisk the eggs in a bowl and set aside.
Halve the cherry tomatoes and roughly chop the fresh parsley.
Heat a medium-sized non-stick pan over medium heat and add 1 tablespoon of ghee.
Once the ghee is melted and hot, add chopped onion and garlic, sautéing for about 2-3 minutes until translucent and aromatic.
Add the shredded cabbage to the pan, stirring frequently, and cook for about 4-5 minutes until the cabbage begins to soften.
Season with sea salt and ground black pepper to taste.
Pour the whisked eggs over the cabbage mixture evenly.
Allow the eggs to cook for about 3-4 minutes or until the edges start to set.
Use a spatula to gently lift the edges of the omelette, allowing the uncooked eggs to flow underneath.
Once the eggs are mostly set, place the cherry tomato halves over one half of the omelette and sprinkle with chopped fresh parsley.
Carefully fold the omelette in half and cook for another 1-2 minutes to ensure the eggs are fully cooked.
Slide the omelette onto a serving plate and serve hot.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 20.4 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
