German Omelette with Kohlrabi and Cheese from the Skillet Recipe
An omelette with kohlrabi and cheese is a homestyle way to use up leftover vegetables in German kitchens – something between a Spanish tortilla and a thick pancake with filling. Kohlrabi adds gentle sweetness and crunch, while the cheese makes it hearty and pleasantly gooey. It’s a good hot breakfast or a quick dinner when there are only a few eggs and a lonely vegetable left in the fridge.
This omelette turns a simple kohlrabi and a few eggs into a comforting, filling meal with a German home-cooking character, somewhere between a frittata and a thick pancake.
Chef's tips
Fry the vegetables just until tender so the kohlrabi keeps a bit of bite and doesn’t become mushy. Use low heat for cooking the omelette so it sets gently and stays moist inside rather than browning too quickly on the bottom.
How to serve
Serve straight from the skillet, cut into wedges, with dark bread and a crisp green or cucumber salad. It also works well as a brunch dish alongside pickles and cold cuts.
Ingredients
- eggs - 4 pieces
- kohlrabi peeled, small - 1 piece
- onion diced finely - 0.5 pieces
- yellow cheese grated, e.g. Gouda or Edam - 60 g
- vegetable oil for frying - 1 tablespoon
- butter for frying - 10 g
- chives finely chopped - 5 g
- milk - 2 tablespoons
- salt to taste
- pepper to taste
Preparation
- Peel the kohlrabi and grate it on the coarse side of a grater or cut into very small cubes.
- Heat the oil and butter in a medium skillet over medium heat. Add the onion and fry for 3–4 minutes until softened and slightly translucent but not browned.
- Add the grated kohlrabi, lightly salt, and fry for another 4–5 minutes, stirring, until it softens but still remains slightly crunchy.
- In a bowl, beat the eggs with the milk, then add salt, pepper, and half of the grated cheese. Add the chopped chives and mix.
- Reduce the heat under the skillet to low. Spread the vegetables evenly in the skillet, then pour the egg mixture over them.
- Cook the omelette on low heat for 6–8 minutes without stirring, until the edges are set and the center is still slightly moist. If the top is very runny, cover the skillet with a lid for the last 2–3 minutes.
- Sprinkle the remaining cheese over the top, cover for 1–2 minutes until the cheese melts. The omelette should be set but not dry inside.
- Slide the omelette onto a plate, cut into portions, and serve immediately.
Storage
Leftover omelette can be stored in the fridge for up to 2 days and tastes good gently reheated in a skillet or eaten cold in a sandwich or wrap.
