Peking cabbage omelet

An excellent breakfast of eggs and vegetables - a juicy omelet with milk, fried onions and Chinese cabbage. A great way to have a quick bite to eat for aficionados of light meals!

Ingredients

• Eggs - 2 pcs.
• Peking cabbage - 80 g
• Bulb onions - 1/2 pc. (40 g)
• Milk - 2 tbsp. spoons
• Salt to taste
• Vegetable oil (for frying) - 2 tbsp. spoons
• For filing (optional):
• Fresh parsley - 1 sprig

Directions

1. Prepare foods according to the list.
2. If desired, Chinese cabbage can be replaced with savoy cabbage. Rinse the head of cabbage, remove the top and contaminated leaves.
3. Peel the onion, cut into small cubes.
4. Heat vegetable oil in a skillet over medium heat. Place the chopped onion in a skillet and fry for about 4-5 minutes, stirring occasionally, until golden brown.
5. Peking cabbage cut into thin strips, send to the pan and salt. Stir and fry for about 6-7 minutes, until the cabbage is soft.
6. Combine eggs, milk and salt in a deep bowl. Shake with a fork until smooth.
7. Pour the fried vegetables over the egg mass. Cover the skillet with a lid, reduce heat to low and cook for about 3-5 minutes. The surface of the omelet should set and the bottom should be browned.
8. Turn the omelet over gently and cook for about 3-4 minutes more.
9. Juicy omelet with Chinese cabbage is ready. Serve it to the table, sprinkle with chopped parsley if desired.
10. Bon Appetit!