Cabbage & Eggs Breakfast Skillet

A quick, comforting, and healthy morning meal that’s ready in under 10 minutes!

Ingredients (1 serving)

• 1 tbsp butter or olive oil (or a mix — ½ tbsp each is perfect)

• 1 garlic clove, minced

• 1 cup cabbage, finely shredded (lightly packed)

• 2 large eggs, lightly beaten

• Salt — to taste

• Freshly ground black pepper — to taste

Instructions

1. Heat the pan
   Place a non-stick skillet over medium heat. Add the butter and/or olive oil, letting it melt and coat the pan evenly.

2. Sauté the garlic
   Add the minced garlic. Stir for about 20 seconds until fragrant — do not let it burn.

3. Cook the cabbage
   Add shredded cabbage to the skillet. Sauté, stirring often, until softened (about 3–5 minutes).
   For extra flavor, let it caramelize slightly — this takes 1–2 minutes longer and brings out natural sweetness.

4. Add the eggs
   Spread the cabbage into an even layer. Pour the beaten eggs over the cabbage, tilting the pan so they spread evenly.

5. Cook & fold
   Let the eggs set for 15–20 seconds, then gently fold them over the cabbage until just cooked through.

6. Season & serve
   Sprinkle with salt and pepper to taste. Serve hot — maybe with toast or a fresh tomato salad.

Q & A: Cabbage & Eggs Breakfast Edition

Q: Can I use red cabbage instead of green?
A: Absolutely! Red cabbage will give your eggs a pretty purple tint, though the color may turn bluish when cooked. The flavor is slightly earthier.

Q: What can I add to make it more filling?
A: You can toss in diced cooked potatoes, shredded carrots, or even a sprinkle of shredded cheese at the end. A slice of avocado on the side also works beautifully.

Q: Can I make it spicy?
A: Yes! Add chopped chili or a pinch of red pepper flakes when sautéing the garlic for a morning kick.

Q: Is this meal good for weight loss?
A: Yes — it’s high in protein, fiber-rich from cabbage, and low in carbs. Just watch the oil/butter quantity if you’re counting calories.

Q: Can I prep it ahead of time?
A: You can shred your cabbage and mince the garlic in advance. But cook the eggs fresh — they taste best right out of the pan.