Cabbage & Eggs Breakfast Skillet

Ingredients

1 tbsp butter or olive oil (or half-half like you prefer)

1 garlic clove, minced

1 cup lightly packed cabbage, finely shredded

2 eggs, lightly beaten

Salt, to taste

Black pepper, to taste

Method

Heat a non-stick pan over medium heat. Add butter and/or olive oil.

Once melted and warm, add minced garlic. Sauté for about 10–15 seconds until fragrant (don’t let it brown).

Add the shredded cabbage. Cook for 2–3 minutes, stirring, until it softens slightly but still has a little crunch.

Season lightly with salt and pepper.

Pour in the beaten eggs. Reduce heat to medium-low.

Gently stir and fold until the eggs are just set and coated around the cabbage (about 1–2 minutes).

Taste and adjust seasoning if needed.

Serve hot—straight from the pan is best.