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Heat a non-stick skillet over medium heat.
Add the sliced red onion and sauté for 2–3 minutes until softened.
Add the shredded cabbage and grated carrot. Cook for 5–7 minutes, stirring occasionally, until tender.
In a small bowl, whisk the egg whites and yolks separately, then pour both into the skillet.
Gently stir to combine everything evenly.
Season with salt and black pepper to taste.
Cook for another 2–3 minutes until the eggs are set. Serve hot.
Serving and storage tips:
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