Garden Caraflex Cabbage Spanish Omelette Recipe
Aged 'Parmigiano Reggiano' and Shaved White Truffle from Alba
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Ingredients
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Omelette Ingredients
Garnish Ingredients
Method
Omelette Preparation
- 1
Prepare the Cabbage
Trim the outer leaves of the Garden Caraflex Cabbage, cut it in half, and remove the core. Finely slice the cabbage into thin strips.
- 2
Sauté the Cabbage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Garden Caraflex Cabbage, season with salt and black pepper, and sauté for about 5-7 minutes until the cabbage is tender and slightly caramelized. Remove from heat and set aside.
- 3
Whisk the Eggs
In a mixing bowl, crack the 6 large eggs and whisk them until well combined. Add the sautéed cabbage and 1 cup of grated Aged Parmigiano Reggiano to the eggs, mixing until evenly distributed.
- 4
Cook the Omelette
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low heat. Pour the egg and cabbage mixture into the skillet. Cook gently for about 10-12 minutes, until the bottom is set and golden brown. Carefully flip the omelette or finish cooking under a broiler for 2-3 minutes until the top is set.
Garnishing
- 5
Plate the Omelette
Once cooked, slide the omelette onto a large serving plate. Let it rest for a minute.
- 6
Add Truffle and Parsley
Using a truffle slicer or a sharp knife, shave the white truffle over the top of the omelette. Garnish with fresh parsley.
- 7
Serve
Cut the omelette into wedges and serve warm, enjoying the rich flavors of the aged cheese and delicate truffle.
