Cabbage Omelet

Start by cutting the onion into small cubes. 

Next, grate the carrot using the large holes on the grater and set aside. 

Now, chop the cabbage into thin strips and set aside. 

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onion cubes and sauté until slightly wilted.

Then add the carrot and sauté for another 2 minutes. 

Add the chopped cabbage and continue sautéing for 5 minutes.

Season with the salt, a pinch of black pepper, the oregano, the sweet paprika, the garlic powder, the onion powder, stir until incorporated, turn off the heat and set aside. 

In a medium bowl, add the eggs, a pinch of salt and beat them very well until combined. 

Add the sautéed cabbage and carrot mixture we prepared earlier and mix until incorporated. 

In a large skillet over low heat, add a drizzle of olive oil and spread it with a brush. 

Pour in the mixture we prepared and spread it. 

Cover the skillet and let it fry for 5 minutes.

After this time has passed, flip it using a plate.

Add the grated mozzarella cheese, cover the skillet again and let it fry for another 3 minutes.

Finish by adding parsley to taste. 

Serve.