Omelet stuffed with stewed cabbage, sour cream and cheese

An original breakfast made from quite familiar products - an unusual omelet with a juicy filling of stewed cabbage, sour cream and cheese. Crispy, ruddy white bread croutons fried in a pan will perfectly complement such an interesting omelet. A delicious and satisfying dish that is very easy to prepare!

Ingredients

• Bread - 2 slices
• Eggs - 2 pcs.
• White cabbage - 150 g
• Onions - 1/4 pcs. (15 g)
• Hard cheese - 40 g
• Sour cream - 2 tbsp. spoons
• Garlic - 1 clove
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 4 tbsp. spoons
• For filing (optional):
• Fresh parsley - 3 sprigs

Directions

1. Prepare croutons. Grease a frying pan with vegetable oil (about 1 tablespoon) and heat over medium heat. Cut the bread slices in half and fry for about 1-2 minutes on each side, until golden brown. Then transfer the prepared croutons to a plate and leave to cool.
2. Peel the onion and cut into small cubes. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil. Transfer the chopped onions to the skillet and, stirring occasionally, sauté over medium heat for about 2 minutes.
3. Wash the cabbage, dry it and remove the dirty and tough parts. Chop the cabbage into thin strips and send it to the pan with fried onions, salt and pepper.
4. Stir the cabbage, reduce heat to low and cover. Simmer the cabbage, stirring occasionally, for about 15-20 minutes, until tender and soft.
5. Send the sour cream into a deep bowl. Grate the garlic on a fine grater and also send to a bowl.
6. Grate the cheese on a fine grater. Send about 2/3 of the grated cheese to a bowl with sour cream and garlic and stir.
7. Add the sour cream cheese mass to the pan with stewed cabbage.
8. Stir and remove from heat.
9. Break the eggs into a deep bowl, pour in about 1 tbsp. spoon of water, salt and mix with a fork until smooth.
10. Grease a frying pan with vegetable oil (about 1 tablespoon) and heat over medium heat. Pour the egg mass into a skillet, cover and cook over medium heat for about 3-5 minutes, until set.
11. Spread the cooked cabbage on one half of the omelet in an even layer.
12. Cover the cabbage with the other half of the omelet.
13. Sprinkle the remaining grated cheese over the top of the omelet and remove the skillet from the heat.
14. Rinse the parsley, dry and chop finely with a knife. Gently transfer the cabbage omelet to a plate and sprinkle with finely chopped parsley.
15. A hearty omelet with a juicy filling of stewed cabbage, sour cream and cheese is ready. Serve hot with croutons.
16. Bon Appetit!