Cabbage Omelette

Name: Cabbage Omelette
Yield: 6
Ingredients: '1/4 cup of olive oil (60 ml)'; 4 cloves of garlic, minced; 1 medium onion (100 g), chopped; 4 cups of cabbage, shredded (360 g); 1 cup of fresh coconut, grated (100 g); 1/2 cup of coconut milk (120 ml); 1 teaspoon of salt; a pinch of black pepper; 2 tablespoons of chopped parsley; 4 eggs (whites and yolks separated)

1
'1/4 cup of olive oil (60 ml)'
2
4 cloves of garlic, minced
3
1 medium onion (100 g), chopped
4
4 cups of cabbage, shredded (360 g)
5
1 cup of fresh coconut, grated (100 g)
6
1/2 cup of coconut milk (120 ml)
7
1 teaspoon of salt
8
a pinch of black pepper
9
2 tablespoons of chopped parsley
10
4 eggs (whites and yolks separated)

Ingredients

1
'1/4 cup of olive oil (60 ml)'
2
4 cloves of garlic, minced
3
1 medium onion (100 g), chopped
4
4 cups of cabbage, shredded (360 g)
5
1 cup of fresh coconut, grated (100 g)
6
1/2 cup of coconut milk (120 ml)
7
1 teaspoon of salt
8
a pinch of black pepper
9
2 tablespoons of chopped parsley
10
4 eggs (whites and yolks separated)

Directions

1
Preheat the oven to 200°C (hot)
2
In a large skillet, heat the olive oil over high heat
3
Add the garlic and onion and sauté, stirring occasionally, until they are soft (3 minutes)
4
Add the cabbage and coconut and sauté, stirring occasionally, until the cabbage is tender (about 5 minutes)
5
Add the coconut milk, stir well, and let it simmer (about 5 minutes)
6
Season with salt, black pepper, and parsley
7
Transfer to a 26 cm diameter refrigerator. Reserve
8
In a stand mixer, beat the whites until foamy
9
Add the yolks and beat until smooth
10
Pour over the cabbage mixture
11
Bake in the preheated oven until golden (about 20 minutes)
12
Serving follows
13
260 calories per serving.