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Adjust Servings:
White Cabbage – 5 ¼ oz (150 g)
Eggs – 5
Sour Cream – 3 tbsp
Mayonnaise – 2 tbsp
Garlic – 2 cloves
Bell Peppers – ½
Cucumbers – 1
Tomatoes – 1
Scallions – ⅓ bunch
Hard Cheese – 3 oz (90 g)
Sunflower Oil – 1 tbsp
Paprika – ½ tsp
Parsley – ½ tsp
Salt – 1 ½ tsp
Ground Black Pepper – 1 tsp

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Shawarma Omelet

Shawarma Omelet

  • 20 min
  • Serves 2
  • Easy




If you haven’t yet tried stuffed egg rolls, you’ve missed a lot. We are eager to share with you a wonderful recipe for this hearty snack. Shawarma omelet is worthy of the highest praise. Besides, it is super easy to prepare. Healthy food enthusiasts will have all the products in the refrigerator. All that is left is to chop the vegetables.

The filling resembles that of classic shawarma. However, instead of lavash, we use omelet. We wrap juicy fresh vegetables in a tender cake made of eggs right in the pan. The Shawarma omelet roll keeps its shape well when it cools down. It makes it very convenient to take it to work with you or have it on the go.



Chop cabbage, add half a teaspoon of salt, pepper, and paprika. Toss to coat.


In a small bowl, mix sour cream, mayonnaise, pressed garlic, half a teaspoon of salt and pepper, dried parsley.


Whisk eggs separately with half a teaspoon of salt. Heat a pan with sunflower oil and pour in half the egg mass.


Slice tomato, bell pepper, and cucumber into strips. Chop scallions and grate cheese. Place the cabbage, vegetables, herbs on one half of the omelet, and sprinkle with cheese.


Cover the filling with the second half of the omelet and pour the remaining egg mass into the vacant place. Give the egg a little time to set, and then form a roll, as in the video. Place the finished roll on a plate.

It is hard to come up with a more satisfying and healthy breakfast. Watch the time, though. Enjoying the delicious egg-roll will consume all your attention, and you can be late for work. Leaving even the littlest piece on a plate is nearly impossible. See for yourself!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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