Cabbage & Carrot Baked OmeletIngredients:400g Cabbage (very finely shredded)150g Carrots (grated)2-3 Green onions (finely chopped)½ bunch Fresh dill or parsley (finely chopped)The Batter:3 large Eggs150ml Milk (or heavy cream)40ml Vegetable oil or olive oil (about 3 tbsp)50g All-purpose flour (Note: For a low-carb/keto alternative, you can easily substitute this with almond flour or just add an extra egg!)1 tsp (5g) Baking powderSeasonings: 1 tsp salt, ½ tsp black pepper, ½ tsp paprikaThe Topping:100g Shredded mozzarella or cheddar cheeseInstructions:Prep the Veggies: In a greased baking dish, combine the shredded cabbage, grated carrots, green onions, and fresh dill. Toss them well right in the dish until evenly distributed.Make the Batter: In a separate mixing bowl, whisk the eggs thoroughly. Blend in the milk, oil, salt, black pepper, and paprika.Combine the Dry Ingredients: Sift the flour and baking powder directly into the egg mixture. Whisk until perfectly smooth and free of lumps (it should look like a smooth crepe batter).Pour & Bake: Pour the liquid batter evenly over the vegetables in the baking dish. Use a fork or spoon to gently press down, ensuring the mixture seeps through all the layers.Into the Oven: Bake in a preheated oven at 180°C for 30 to 35 minutes, until the vegetables are tender and the dish is set.The Cheesy Finish: Remove from the oven, top generously with the shredded cheese, and pop it back under the broiler for about 5 minutes until beautifully melted and golden brown.
