I’m on an egg-white omelet kick for lunch these days. It’s a love I share with my Dad, who has happily eschewed egg yolks for most his adult life. Dad takes his egg white omelets with spinach, bell peppers, onions, and a touch of ham. Me, on the other hand, I love shredded cabbage. Stuffed into a whole wheat pita and topped with hot sauce, I couldn’t think of anything better after a long run or some weight training.
Since the boys in my house can’t stand the thought of egg whites alone (unless they’re used for meringues or marshmallows), I can understand if you’d prefer to use whole eggs here. It’s definitely richer in flavor. This recipe is loosely based on a Japanese okonomiyaki, of which there are infinite varieties. Generally, though, the omelette or pancake is made from flour, nagaimo (yam), water or dashi broth, eggs, shredded cabbage and some meat or shellfish. It’s quick, healthful and filling. Today, mine is filled with cabbage, shredded carrots, mushrooms, and a few pieces of chopped shrimp. Probably more cabbage and vegetables than anything else – just the way I enjoy it.
Cabbage Omelet, inspired by Okonomiyaki
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup AP flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cups (roughly) baby or chopped shrimp
canola oil for frying
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
- Warm canola oil (or cooking spray) in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest.