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Healthy Cabbage, Carrot, and Egg Skillet

Prepare the Vegetables

Shred 200g of cabbage

Grate 1 carrot

Finely slice 1 red onion

In a large bowl, mix all vegetables together

Season and Cook

Add salt, black pepper, dried garlic, and Italian herbs

Mix well to coat the vegetables evenly

Heat 2 tablespoons of olive oil in a large skillet

Sauté vegetables until golden brown (about 5 minutes)

Add the Eggs and Cheese

Spread the sautéed vegetables evenly in the pan

Pour 3 beaten egg whites over the vegetables and cook for 2–3 minutes until set

Carefully flip onto a plate and return to the skillet

Add 3 egg yolks, grated parmesan cheese, and halved cherry tomatoes

Cover and cook for another 2 minutes until cheese melts

Serve

Slice and serve warm

Serving Suggestions

Enjoy as a healthy breakfast, lunch, or dinner

Pair with a side salad

Add Greek yogurt or fresh herbs for extra flavor

Cooking Tips

For a vegan version, use chickpea flour batter instead of eggs

A non-stick skillet makes flipping easier

Nutritional Benefits

Cabbage: High in vitamins C and K

Carrots: Provide beta-carotene for eye and skin health

Eggs: A complete source of protein

Dietary Information

Low-calorie and gluten-free

Can be made dairy-free by omitting parmesan

Nutritional Facts (Per Serving)

Calories: 210

Protein: 12g

Carbohydrates: 10g

Fiber: 4g

Fat: 12g

Storage

Store in an airtight container in the fridge for up to 2 days

Reheat in a skillet or microwave

Why You’ll Love This Recipe

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