Description
Meet the dish that turns leftovers into legend — crispy, savory egg roll flavor reinvented as a high-protein, 20-minute meal. Packed with tender cabbage, seasoned pork (or chicken), a hint of garlic and ginger, and drizzled with zippy sriracha mayo, this omelet delivers that takeout satisfaction without the fryer. It’s cozy enough for a weeknight dinner and impressive enough for brunch guests. Grab your skillet — it’s time to make breakfast rebel-worthy.
Ingredients
For the Omelet
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3 large eggs (or ¾ cup liquid egg whites)
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½ cup shredded cabbage
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¼ cup shredded carrots
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½ cup cooked ground pork or chicken
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1 tsp low-sodium soy sauce (or tamari)
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½ tsp grated ginger
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1 clove garlic, minced
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Salt & pepper, to taste
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Olive oil spray or 1 tsp neutral oil
For the Sriracha Mayo
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2 Tbsp plain Greek yogurt (or light mayo)
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1 tsp sriracha
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½ tsp lime juice
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Pinch garlic powder
Instructions
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Sauté filling: In a skillet over medium heat, sauté cabbage, carrots, garlic, and ginger in oil for 3–4 minutes until softened. Add cooked meat and soy sauce; stir to coat. Remove and set aside.
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Whisk eggs: In a bowl, whisk eggs with salt and pepper until frothy. (Add 1 Tbsp water for fluffier texture.)
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Cook omelet: Spray skillet again, pour in eggs, and tilt to coat. Cook on medium-low until edges set but top is slightly wet.
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Fill & fold: Spoon filling onto one side, fold over gently, and cook 1–2 more minutes.
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Mix sauce: Combine yogurt, sriracha, lime juice, and garlic powder. Drizzle over omelet and serve warm.
Notes
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Thai-Inspired: Add cilantro, peanuts, and sweet chili sauce.
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Veggie Lover: Swap meat for tofu or edamame.
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Korean BBQ: Use gochujang and sesame oil with ground beef.
Nutrition
- Calories: 320cal Per Serving
- Fat: 17g
- Carbohydrates: 7g
- Fiber: 2 g
- Protein: 34g