🌯 Omelette Wrap with Sautéed Cabbage

A thick, spiced omelette folded around garlicky sautéed cabbage and served with a warm spoonful of beans on the side. Soft, nourishing, and wrapped with purpose.

📝 Ingredients (serves 2)

For the omelette wrap:

• 4 eggs

• 1 tablespoon chopped scallions

• ¼ teaspoon ground cumin

• ¼ teaspoon turmeric (optional)

• Salt and black pepper to taste

• 1 tablespoon olive oil or butter

For the sautéed cabbage:

• 1 ½ cups shredded cabbage

• ½ onion, thinly sliced

• 1 garlic clove, minced

• 1 teaspoon soy sauce

• Olive oil

• Salt to taste

For serving:

• 1 cup cooked beans (black or red), seasoned to taste

• 2 medium flour tortillas

🍳 Instructions

1. Sauté the cabbage

• Heat a bit of olive oil in a skillet.

• Add garlic and onion; cook for 1–2 minutes until fragrant.

• Add cabbage and soy sauce. Sauté until softened and lightly caramelized, about 4–5 minutes. Remove from heat.

2. Make the omelette

• In a bowl, whisk the eggs with scallions, cumin, turmeric (if using), salt, and pepper.

• Heat olive oil or butter in a nonstick skillet over medium heat.

• Pour in the eggs and let them cook slowly until set. Fold into a rectangle or roll gently, tamagoyaki-style. Set aside.

3. Build the wrap

• Warm the tortillas until pliable.

• Lay the omelette in the center of each tortilla.

• Top with sautéed cabbage.

• Roll into a wrap or burrito shape — fold in the sides, then roll up tightly.

4. Serve with beans

• Warm the beans and season to taste with olive oil, cumin, or fresh herbs.

• Serve on the side so each bite of the wrap can be paired with a spoonful.

🌿 Kuisit Tip

Serve the beans in a small bowl and scoop a little into each bite — that way, the tortilla stays clean and the flavors stay dynamic.