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Heat the olive oil in a non-stick frying pan over medium heat.
Add the chopped onion and sauté for 2–3 minutes until softened.
Stir in the garlic, carrot, and cabbage. Cook for 5–7 minutes until the vegetables are tender.
Season with salt and black pepper to taste.
In a bowl, whisk the eggs and pour them evenly over the vegetable mixture.
Cover the pan and cook on low heat for 5–6 minutes until the eggs are set.
Flip carefully or finish under a grill for 2–3 minutes if needed.
Slice and serve warm.
Serving and Storage Tips:
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