Baked omelette with napa cabbage, turkey ham, and dill - photo 1
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Baked omelette with napa cabbage, turkey ham, and dill

Pikantne Breakfasts Main dishes 50 min Medium 44 wyświetleń ~9.54 PLN * - (0)
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Description

Baked omelet with napa cabbage, turkey ham, and dill is a hearty yet light breakfast dish with a distinctly homemade, winter character. It combines the crunch and freshness of sautéed napa cabbage with the tenderness of turkey ham slices and a velvety baked egg mixture enriched with buttermilk and fresh dill. The dish is inspired by the simplicity of Polish cuisine (using cabbage and dill) and adapted to a fit style — limited fat, high protein, and plenty of vegetables. Serve warm, cut into squares, with whole grain bread or a light pickled cucumber salad; it looks beautiful with dill leaves on top. Perfect for a winter breakfast or a light lunch.

Ingredients Used

Ingredients (10)

Servings:
4
  • Chicken egg 6 szt. (~360 g)
  • Buttermilk 200 g
  • Chinese cabbage 300 g
  • Turkey ham 200 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Dill 0.8 pęczek (~15 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • White cheese 100 g
  • Ground hot pepper 2 g
💰 Szacowany koszt dania: ~9.54 PLN (2.39 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 180°C (top-bottom). Prepare a baking dish measuring about 20x25 cm or a baking pan of similar capacity. Wash and dry the dill thoroughly; separate the small leaves from the thicker stems. Cut the turkey ham into strips 1 cm wide.

Ingredients: Dill, turkey ham, Rapeseed oil
Use a manual grater to chop the dill or a chef's knife. Brush the dish with a little canola oil using only a brush or paper towel, so the mixture doesn't stick.

Frying cabbage

2

Heat a large skillet (preferably 24–28 cm) over medium heat. Pour in the rapeseed oil (15 g) and wait 30–45 seconds until it slightly warms up. Add the chopped napa cabbage (300 g) and sauté uncovered, stirring with a wooden spoon every 30 seconds, for 6–8 minutes until the leaves soften and slightly brown at the edges.

Ingredients: Rapeseed oil, Chinese cabbage
Use a non-stick or cast iron skillet. The sautéed cabbage should be soft but not overcooked; visible slightly brown edges and a pleasant aroma indicate readiness. If the cabbage starts to burn, reduce the heat.
3

When the cabbage is soft, add the chopped turkey ham (200 g) to the pan and sauté together for 2–3 minutes, stirring — the ham should be lightly heated and partially browned, releasing its aroma. Season with salt (1 pinch) and black pepper (0.5 pinch). Transfer the contents of the pan to a plate and set aside to cool slightly.

Ingredients: turkey ham, Salt, Black pepper
Do not fry the ham for too long, or it will become dry. If the ham is already smoked, add less salt. Use a silicone spatula to avoid scratching the pan.

Mixing the egg mixture

4

In a large bowl, crack all the eggs (360 g) one by one. Add the buttermilk (200 ml). Use a hand whisk or fork and vigorously beat the mixture for 1–2 minutes until it is smooth and slightly frothy. Add 2 pinches of salt and 0.5 pinch of pepper, and mix again.

Ingredients: Buttermilk, Salt, Black pepper
Use a large, stable bowl (glass or metal). Mix with a quick wrist motion — the goal is to aerate the mixture, which will give a light texture after baking. Don't overdo the salt, remember that the ham can be salty.
5

Add the cooled cabbage with ham to the whipped mixture and gently mix with a wooden spoon to evenly distribute the ingredients. Add the chopped dill (the whole amount), and optionally crumbled white cheese (100 g) if you are using it. If you want a spicy touch, add some hot paprika (2 g). Check the taste and season with a little salt or pepper if needed.

Ingredients: Chinese cabbage, turkey ham, Dill, white cheese
Gently mix to avoid releasing too much air from the whipped mixture. If the mixture seems too runny, you can add 1–2 tablespoons of flour (optional) — in that case, increase the baking temperature by 5°C and extend the time.

Baking

6

Pour the egg mixture into the prepared, lightly greased baking dish. Smooth the surface with a silicone spatula. Place in the preheated oven and bake at 180°C for 25–30 minutes. After 20 minutes, check the color — the top should be lightly browned; a skewer inserted in the center should come out dry or with a few moist crumbs, which means the omelet is baked.

Ingredients: Buttermilk, Chinese cabbage, turkey ham, Dill
Use the middle of the oven for even baking. If the top layer browns too quickly, lightly cover it with aluminum foil for the last 5–10 minutes. Baking time may vary depending on the height of the batter and the type of dish.

Cooling and Portioning

7

After baking, remove the dish from the oven and let it sit for 8–10 minutes so that the omelet firms up a bit and is easier to cut. Use a sharp knife or spatula to cut the omelet into 4 equal portions. On the plates, garnish with an additional portion of chopped dill.

Ingredients: Dill, white cheese
Do not cut immediately after taking it out of the oven — the hot mass may crumble. Letting it rest allows the texture to stabilize. If you are using white cheese, the pieces will slightly melt — this is normal.

Serving

8

Serve warm with a slice of whole grain bread or a light salad of pickled cucumbers and radishes. You can drizzle a bit of natural yogurt mixed with dill as a table sauce.

For the low-carb version, serve with lettuce instead of bread. If you prepare the omelet in advance, reheat it in the oven at 160°C for 8–10 minutes.

Cleaning and storage

9

Gather the used dishes: bowls, whisk, frying pan. Store any leftover omelet in an airtight container in the refrigerator for up to 2 days. To reheat, place a piece in a preheated oven at 160°C for 8–10 minutes or heat in the microwave for 1–2 minutes on medium power.

Do not freeze the omelet with a lot of fresh herbs (dill loses its texture after thawing). Use warm water and a gentle detergent for washing.

Fun Fact

💡

Chinese cabbage was popularized in Europe in the 19th-20th century and stores well in cool conditions, making it an ideal vegetable for winter dishes. Baked omelet is an easy alternative to scrambled eggs — it is more uniform and can be easily portioned.

Best for

zimowe śniadanie lekki obiad brunch weekendowy

Tips

🍽️ Serving

Serve immediately after slightly cooling, sprinkled with fresh dill and optionally additional seeds (e.g., sesame) for texture. A light, sour addition (pickles) pairs well with the omelet to balance the creaminess of the mixture.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. For reheating, use the oven at 160°C (8–10 minutes) or the microwave (1–2 minutes). Do not freeze with a large amount of fresh dill — it loses its aroma and texture after thawing.

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