Introduction
This simple Cabbage and Egg Breakfast Skillet is a quick, nutritious, and flavorful way to start your day. Lightly sautéed cabbage becomes tender and sweet, while the eggs add satisfying protein and richness. With just a handful of everyday ingredients, this recipe comes together in minutes and delivers a cozy, wholesome breakfast.
Why You’ll Love This Recipe
- Ready in under 10 minutes from start to finish
- Uses inexpensive, everyday ingredients
- High in protein and naturally low-carb
- Great way to increase daily vegetable intake
- Perfect for busy mornings or a simple brunch
- Customizable with spices, herbs, and add-ins
- Cooks in one pan for easy cleanup
- Light, satisfying, and kid-friendly
Ingredients
Base Ingredients
- 1 tablespoon butter or olive oil (or a combination of both)
- 1 garlic clove, minced
- 1 cup cabbage, lightly packed and finely shredded
- 2 eggs, lightly beaten
- Salt, to taste
- Black pepper, to taste
Directions
Step 1: Heat the Pan
Warm a small skillet over medium heat. Add the butter, olive oil, or a mix of both. Allow the fat to melt and coat the bottom of the pan evenly.
Step 2: Sauté the Garlic
Add the minced garlic and cook for 20–30 seconds until fragrant. Avoid browning the garlic, as it can become bitter.
Step 3: Cook the Cabbage
Add the shredded cabbage to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the cabbage softens and begins to turn lightly golden at the edges.
Step 4: Add the Eggs
Reduce the heat slightly. Pour the lightly beaten eggs evenly over the cabbage. Stir gently to combine, folding the eggs through the mixture until fully cooked, about 1–2 minutes.
Step 5: Season and Serve
Sprinkle with salt and pepper to taste. Serve hot straight from the pan or plate it for a quick, satisfying breakfast.
Tips for Best Results
- Finely shred the cabbage so it softens quickly and cooks evenly.
- Cook the garlic on medium heat to prevent burning.
- Use a nonstick skillet to keep the eggs fluffy and prevent sticking.
- For extra richness, finish with a small pat of butter before serving.
- Don’t overcook the eggs—remove them while still soft for the best texture.
Variations & Substitutions
- Spicy version: Add chili flakes or a pinch of cayenne.
- Keto-friendly: Keep the recipe as-is or add cheese for extra fat.
- Low-calorie: Use only olive oil or a nonstick spray.
- Extra protein: Add cooked chicken bites, turkey bacon, or tofu.
- Vegetarian boost: Mix in spinach, mushrooms, or bell peppers.
- Asian style: Add a splash of soy sauce or sesame oil.
Serving Suggestions
- Serve with whole-grain toast for a more filling breakfast.
- Pair with avocado slices or fresh tomatoes.
- Enjoy as a brunch dish alongside roasted potatoes or fruit.
- Add fresh herbs like parsley, dill, or chives for brightness.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended due to cabbage texture changes.
- Reheating: Warm gently in a skillet over low heat or microwave in 20–30 second intervals.
Nutrition Information
Per Serving (entire recipe):
- Calories: 180 kcal
- Carbohydrates: 6g
- Protein: 12g
- Total Fat: 13g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 370mg
- Sodium: 210mg
- Potassium: 230mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 540 IU
- Vitamin C: 18mg
- Calcium: 60mg
- Iron: 1.5mg
Nutritional values are approximate.
FAQ
Can I use pre-shredded cabbage?
Yes. It works perfectly and saves time.
Can I make this without garlic?
Absolutely. The garlic adds flavor, but the recipe works fine without it.
Can I turn this into a scramble?
Yes—just stir the eggs more vigorously to fully mix them with the cabbage.
How do I make it more filling?
Add cheese, avocado, or serve with toast or roasted potatoes.
Can I double the recipe?
Yes. Cook in a larger skillet to avoid overcrowding the pan.