Souffleed Omlette

Looking for breakfast ideas this long weekend? Do not look too far but your fridge and you can whip up a delicious fluffy omlette. I was inspired by the owner of Cocolatte (the place serves delicious breakfast and lunch Mexican style, amazing desserts including gelato, the best coffee I had on this side of the town and they recently expanded and started serving dinner) He reminded me of a long forgotten dish I used to make- scrambled eggs with cabbage. Eggs and cabbage? Weird and that is what everyone used to tell me. Apparently, weird it is not.





This time I decided to make a fuffy souffle like omlette with sausage, cabbage and mushroom topping. And believe me it was fluffy like a cloud!

If you have some left over coleslaw, do not throw it out but make yourself some breakfast or dinner will be just as good!

Souffleed Omlette with Mushrooms, Red Cabbage and Sausage

Makes 2

4 eggs, separated

2 tablespoons Mozzarella or Gruyère

1 cup dry sausage, such as kielbasa or chorizo, chopped

1 cup mushrooms

1 cup red cabbage, shredded

salt and pepper to taste

1 tablespoon butter

Beat the whites with an electric mixer until peaks hold stiff. In a separate, stainless steel bowl,  placed above a pot with gently simmering water beat the yolks, with a hand , until frothy.

In a frying pan melt some butter, fry the mushrooms with sausage. Add the cabbage and cook until it wilts and softens. Season with salt and pepper. Set aside to cool.

Combine the whites and yolks and mix until it all incorporates into a frothy mixture of the same color.

Add more butter to the frying pan and pour enough of the egg mixture to cover the bottom of the pan. Cook until it sets for about 3-4 minutes. Sprinkle the mushroom/cabbage mixture over half of the omlette and add a handful of cheese. Fold into half, cover and cook for another minute to allow for the eggs to set.

Plate and eat right away!