This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
79 K 4.0/5 (21 reviews)
50 min.
Easy
1.95 €
4 people
4 IngredientsLast modified on: April 26th 2017
For 4 people, you will need:
- 1
300 g green cabbage - 2
6 eggs - 3
100 g belly (streaky) bacon - 4
1 tablespoon olive oil - Total weight: 715 grams
Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 15 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 30 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 5 min.
Cut 100 g belly (streaky) bacon into small pieces, then fry rapidly in 1 tablespoon olive oil in a frying pan on high heat.
Stage 4 - ⌛ 2 min.
Add the cabbage, mix and cook for a further 1 or 2 minutes.
Stage 5 - ⌛ 5 min.
Pour in the beaten eggs and turn down the heat.
Fold the sides in towards the centre with a wooden spatula.
Fold the sides in towards the centre with a wooden spatula.
Stage 6 - ⌛ 5 min.
As soon as the bottom of the omelette is set enough, fold over, turn off the heat, cover and leave to finish for 5 minutes off the heat.
Serve without delay.
Serve without delay.
Remarks
Use smoked bacon if possible as this will give your omelette more flavour.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 10 RDI=1 % | 110 RDI=20 % | 1,230 RDI=60 % | 5,160 RDI: 60 % |
| Per 100 g | 7 RDI=3 % | 1 RDI=0 % | 10 RDI=2 % | 170 RDI=9 % | 720 RDI: 9 % |
| Per person | 10 RDI=5 % | 3 RDI=0 % | 30 RDI=4 % | 310 RDI=20 % | 1,290 RDI: 20 % |
How much will it cost?
- For 4 people : 1.95 €
- Per person : 0.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Cabbage julienne with ham, Harichou salad, Sautéed Green Vegetables in pan, How to prepare cabbage, Pan-fried salmon with white cabbage, ... See them all 26
Belly (streaky) bacon
Like these other recipes: Rabbit terrine, Surf and turf club sandwich, Cassoulet, Stuffed pumpkin gratin, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 32
Egg
Like these other recipes: Provençal colombier for Pentecost, Apple and almond cake, Leek and Mimolette tart, Cocotte eggs with Comté, Oatmeal cake, ... See them all 249
Olive oil
Like these other recipes: Creamy risotto with vegetables , Aperitif rolls, Gratin-style spinach and chicken omelette , Paella, Creamy cauliflower with smoked salmon, ... See them all 553
Other recipes you may also like
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand. May 28th 2012340 K5 3 hours 9 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011200 K4.4 1 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018435 K4.8 7 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette. January 3rd 2014298 K4.4 1 hour 15 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out. February 21th 2011408 K 14.4 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.