Cabbage and Corn Omelet

Name: Cabbage and Corn Omelet
Yield: 2 servings
Cuisine: Pan-fry

Eggs ---------------------------- 4

Corn kernels ------------------- 2 tbsp

Shredded cabbage ------------ 100g (salted and drained)
Shredded cheese -------------- 1 tbsp
Green onion -------------------- 1 stalk, chopped

Seasoning

Black pepper ------------------- 1/4 tsp

Pepper salt --------------------- 1/4 tsp (or seasoned salt)

COOKING STEPS

Preparation procedures

STEP
1

Gather all ingredients and prepare them as listed.
STEP
2

Sprinkle salt over the shredded cabbage, let it sit to draw out excess moisture, then squeeze out the water.
STEP
3

Crack the 4 eggs into a bowl and beat them thoroughly.
STEP
4

Combine the sweet corn kernels, dehydrated shredded cabbage, shredded cheese, chopped green onion, black pepper, and pepper salt into the beaten eggs, stirring well.
STEP
5

Heat a skillet with an appropriate amount of cooking oil. Pour the egg mixture into the pan and cook over medium-low heat until the edges begin to set.
STEP
6

When the egg on top is about 80 to 90 percent set, cover it with a flat plate and flip it over. Cook until both sides are golden brown and slightly charred, and it’s done!

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