Cabbage Omelet Recipe

Place cabbage, tomatoes, onion, garlic, corned beef, flour, cornstarch, beaten eggs, salt, pepper, and sugar in a bowl. Combine and mix well. If the mixture is too thick, add a little water depending on the consistency that you prefer.

In a non-stick pan, heat oil over medium heat. Spoon just enough of the egg mixture into the pan and let it cook for a minute or until the bottom starts to set. 

Flip the omelet over, or turn it upside down with a plate, then slide the uncooked side into the pan. Cook until set on both sides. Repeat with the remaining mixture. Serve while hot.