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Heat oil in a non-stick skillet over medium heat.
Sauté onion for 2–3 minutes until soft, then add cabbage and carrot. Cook for 8–10 minutes until tender and slightly golden.
In a bowl, whisk eggs with flour, salt, pepper, and optional spices.
Pour the egg mixture over the cooked vegetables in the skillet. Spread evenly.
Cover and cook on low heat for 10–12 minutes, or until set.
Optionally, sprinkle cheese on top and cover again for 2 minutes to melt.
Serving and Storage Tips:
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