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Serving: Enjoy as a hearty breakfast, light lunch, or quick dinner. Add toast or crusty bread on the side for a full meal.
Storage: Store leftovers in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
Meal Prep Tip: You can sauté the cabbage in advance and just crack in the eggs when ready to eat!
Variations:
Add Cheese: Sprinkle shredded cheddar, mozzarella, or feta on top before serving.
Make it Meaty: Add chopped bacon, sausage, or ham with the cabbage for extra flavor.
Spicy Version: Add chopped chili or hot sauce for heat.
Asian-Inspired: Add a splash of soy sauce and sesame oil for a new twist.
FAQ:
Q: Can I use red cabbage instead?
A: Yes! Red cabbage adds a pop of color and a slightly earthier taste.
Q: What if I like my eggs fully cooked?
A: Simply cook longer with the lid on, or scramble the eggs directly into the cabbage for a stir-fry style dish.
Q: Can I double the recipe?
A: Absolutely! Just use a larger skillet and adjust the seasoning to taste.
Q: Is this dish keto or low-carb?
A: Yes — it’s naturally low in carbs and high in fiber and protein, making it great for keto or clean eating plans.
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