My Korean Kitchen · by Sue Pressey★ 5.0 (1)
Cabbage and Egg Omelette
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 22%
CARBS 10G16% OF CAL
2G FIBER0G ADDED3G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 17G67% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Japanese-style cabbage and egg omelette topped with okonomiyaki sauce and creamy mayo, finished with bonito flakes and nori. Savory and quick to make, it's a light but satisfying meal.
mainjapaneseshellfisheggsdairy freegluten free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 140 g cabbage ((4.9 ounces), shredded)
- 20 g green onions ((0.7 ounces), thinly sliced)
- 3 eggs (, beaten)
- 1 Tbsp rice flour
- 2 crab sticks ((40g / 1.4 ounces), shredded, optional)
- salt (, to taste)
- ground black pepper (, to taste)
- cooking oil
- okonomiyaki sauce ((or tonkatsu sauce or ketchup), optional )
- mayonnaise (, optional)
- katsuobushi ((dried bonito flakes), optional)
- dried seaweed (, shredded, optional)
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 22%
CARBS 10G16% OF CAL
2G FIBER0G ADDED3G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 17G67% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 508mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 508MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.