Cabbage & Eggs Breakfast Recipe

Ingredients:

• 1/4 medium cabbage (shredded or chopped)
• 2 large eggs
• 1 tbsp olive oil or butter
• 1/4 onion (optional, finely chopped)
• 1-2 garlic cloves (minced)
• Salt and pepper to taste
• 1/4 tsp paprika or smoked paprika (for extra flavor)
• Fresh herbs (parsley, cilantro, or chives), optional
• Optional: Red pepper flakes or hot sauce for some kick!

Instructions:

1. Sauté the Cabbage:
   Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion (if using) and cook for about 2-3 minutes until softened. Add the garlic and cook for an additional 30 seconds until fragrant. Then, toss in the shredded cabbage and sauté for 5-7 minutes, stirring occasionally, until it starts to soften and turn golden.
2. Season:
   Sprinkle in salt, pepper, and paprika. Stir everything to combine and let the cabbage cook a bit more until it’s nicely wilted and tender.
3. Cook the Eggs:
   Push the cabbage mixture to one side of the skillet. Crack the eggs into the empty side of the pan. Scramble them gently until cooked to your liking. You can mix them into the cabbage for a more integrated dish, or leave them separate for a “sunny side up” vibe. If you like your eggs soft and runny, this is the time!
4. Serve and Garnish:
   Once the eggs are cooked, combine everything together in the pan or serve the eggs on top of the cabbage. Garnish with fresh herbs and a sprinkle of red pepper flakes or hot sauce if desired.
5. Enjoy!
   Serve this dish hot for a nutritious, filling breakfast that’s low-carb and packed with veggies and protein.