Cabbage Omelet with Eggs

Slice half the cabbage into very thin strips.

Chop one onion and sauté it in a skillet until it begins to wilt.

Add the sliced cabbage and half a grated carrot to the sautéed onion mixture and stir.

Add chopped scallions and season the sautéed mixture with salt (or your preferred seasoning).

Cover the skillet and cook the vegetable mixture until the cabbage is very tender.

In a separate bowl, crack and thoroughly beat the three eggs.

Incorporate the cooked cabbage sauté into the beaten eggs. Optionally add 1 to 2 tablespoons of all-purpose flour and mix well.

Pour the entire mixture back into the skillet and cook over low heat for 5 minutes on one side.

Carefully flip the omelet and let it brown and cook for another 2 minutes on the other side.

Remove from heat, slice, and serve immediately.