The multicooker is an incredibly convenient device in which a variety of delicious and hearty dishes are prepared. You will definitely love the wonderful, vitamin, nutritious omelet with herbs and cabbage, which those who follow a healthy lifestyle will definitely include in their cookbook.
The recipe for a vitamin omelet is also suitable for those who do not like to stand for a long time at the stove. The omelet is prepared very simply and quickly, and the most important thing is that the dish will never burn, just select the desired mode and your dish will always be perfectly cooked.
To prepare an omelet with herbs and cabbage in a slow cooker, you will need a set of the following foods:
- chicken fresh eggs (five pieces);
- any vegetable oil;
- kefir or milk is not very fat (3/4 multi-cup);
- young white cabbage (420 g);
- ground pepper and table salt (at your discretion);
- dill and green onions (one medium bunch);
- onion head (one piece).
- fresh cucumbers for decoration 2 pcs.
First, for sautéing, chop the head of the peeled onions very finely. After it is crushed, it should be immediately poured into the bowl of the multicooker device and filled with a small amount of some vegetable oil. Next, you need to set the "Baking" or "Fry" mode, continue to cook the onion for a few minutes, which should brown.
While the onions are fried with periodic stirring, you can also do the young white cabbage, which will need to be chopped. Chopped cabbage should be salted, mash a little with your hands, then send to the onion, continue cooking in the "Baking" mode for another five minutes.
Next, you should start whipping raw chicken eggs with salt, and this should be done with a whisk or a regular fork.
Add kefir or not very fat milk to the whipped egg mixture, and then add additionally chopped fresh dill and green onions.
As soon as the cabbage in the slow cooker becomes softer, the contents of the bowl should be seasoned with ground pepper, table salt, and any other spices can be used if desired.
Pour the fried onion with cabbage with the egg-milk mass, cook for fifteen minutes at a temperature of 120 degrees in the "Multi-Cook" mode, and in its absence, use the "Fry" mode.
An omelet prepared in a slow cooker with fresh herbs and young cabbage should be served hot, garnished with pre-cut cucumbers.
