Cabbage and Eggs Skillet (Quick & Easy)
This quick cabbage and eggs skillet is a savory, veggie-packed scramble you can whip up in under 10 minutes—perfect for any meal of the day.
Ingredients
- 2 teaspoons olive oil or avocado oil
- 2 to 2½ cups pre-shredded coleslaw mix, cabbage + carrots
- 2 large eggs, lightly beaten*
- 1 small garlic clove, minced (or ¼ tsp garlic powder)
- Salt and black pepper to taste
- Pinch of red pepper flakes, optional
Optional toppings
- Herbed yogurt sauce
- Hot sauce or chili oil
- Sliced avocado or a dollop of guacamole or salsa
- Crumbled feta or goat cheese
- Chopped scallions or fresh herbs, like dill or parsley
- Everything Bagel Seasoning or sesame seeds
Instructions
- Heat oil in a nonstick skillet over medium heat. Add the coleslaw mix and sauté for about 4 minutes, until it wilts and softens, and lightly browns.
- Stir in garlic, salt, pepper, and red pepper flakes.
- Add the beaten eggs right on top of the sautéed cabbage. Use a spatula to gently stir and scramble everything together until the eggs are just set, about 2 minutes.
- Remove from heat and add toppings of your choice.
Notes
• Make it a bowl: Serve over greens, warm quinoa, or a slice of toasted whole-grain bread.
• More veggies are always welcome! Toss in mushrooms, onions, zucchini, or chopped spinach if you have extras to use up.
• Meal prep tip: Sauté the cabbage ahead of time and store in the fridge. When ready to eat, heat it up in the pan, add eggs, scramble, and go! • Want to make it pancake-style? Instead of scrambling the eggs into the cabbage, pour the beaten eggs evenly over the sautéed cabbage mixture and let it cook undisturbed until the eggs are mostly set and the bottom is golden brown. Carefully flip (or slide onto a plate and invert back into the skillet) and cook for another 1 to 2 minutes, until fully cooked through.
• More veggies are always welcome! Toss in mushrooms, onions, zucchini, or chopped spinach if you have extras to use up.
• Meal prep tip: Sauté the cabbage ahead of time and store in the fridge. When ready to eat, heat it up in the pan, add eggs, scramble, and go! • Want to make it pancake-style? Instead of scrambling the eggs into the cabbage, pour the beaten eggs evenly over the sautéed cabbage mixture and let it cook undisturbed until the eggs are mostly set and the bottom is golden brown. Carefully flip (or slide onto a plate and invert back into the skillet) and cook for another 1 to 2 minutes, until fully cooked through.
Nutrition Information per serving
Calories: 280Carbohydrates: 14gProtein: 15gTotal Fat: 19g— Unsaturated Fat: 15g— Saturated Fat: 4gCholesterol: 370mgSodium: 220mgPotassium: 422mgFiber: 4gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gVitamin A: 14740IUVitamin C: 30mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.