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Thick Omelet with Napa Cabbage and Meatballs

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Ingredients

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Steps

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  1. Chop the garlic, shallots, and meatballs.
  2. Mix 5 eggs with the chopped ingredients and the ground spices.
  3. Add the thinly sliced and chopped napa cabbage.
  4. Add spring onion, mushroom stock powder, salt, ground pepper, and wheat flour, then mix well.
  5. Heat a little oil in a small, deep nonstick pan, pour in the mixture, spread evenly, cover, and cook over low heat.
  6. Flip the omelet when the edges are browned.
  7. Cook again over low heat until browned and cooked through.

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