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Prepare the Vegetables:
Shred 200g of cabbage, grate 1 carrot, and slice 1 red onion finely.
In a large bowl, mix the cabbage, carrot, and onion together.
Season and Cook:
Add salt, black pepper, dried garlic, and Italian herbs to the vegetables. Mix well to coat.
Heat 2 tablespoons of olive oil in a large skillet and add the vegetable mixture. Sauté until golden brown, about 5 minutes.
Add the Eggs and Cheese:
Spread the vegetables evenly in the pan.
Pour 3 beaten egg whites over the vegetables and cook until they set, about 2-3 minutes.
Carefully flip the skillet contents onto a plate and return it to the pan.
Add 3 egg yolks, grated parmesan cheese, and halved cherry tomatoes on top. Cover and cook for another 2 minutes, until the cheese melts.
Serve:
Slice the skillet and serve warm.
Serving Suggestions:
Enjoy as a healthy breakfast, lunch, or dinner with a side salad.
Top with additional herbs or a dollop of Greek yogurt for added flavor.
Cooking Tips:
For a vegan version, substitute the eggs with a chickpea flour batter.
Use a non-stick skillet to easily flip the vegetable mixture without sticking.
Nutritional Benefits:
Cabbage is low in calories but rich in vitamins C and K, supporting a healthy immune system and bone health.
Carrots provide beta-carotene, promoting good vision and skin health
Eggs are a complete source of protein, making this meal filling and nutritious.
Dietary Information:
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