Introduction: If you’re looking for a hearty, nutritious, and easy-to-make dish, this skillet recipe featuring eggs, cabbage, and mushrooms is a must-try! This savory combination offers a perfect balance of flavors and textures, with the eggs providing richness, the cabbage offering a slight crunch, and the mushrooms delivering umami. Whether you’re craving a fulfilling breakfast, brunch, or a light dinner, this dish is sure to hit the spot. Plus, it’s quick to prepare and versatile enough to suit various tastes.
Ingredients:
4 large eggs
1 cup of shredded cabbage
1 cup of sliced mushrooms (button, cremini, or portobello)
1 tablespoon olive oil or butter
1 medium onion, thinly sliced
2 cloves garlic, minced
Salt and pepper to taste
A pinch of dried thyme or rosemary (optional)
1 tablespoon soy sauce (optional, for added depth)
Fresh herbs like parsley or chives for garnishInstructions:
Prepare the Vegetables: Heat olive oil or butter in a large skillet over medium heat. Add the sliced onions and sauté for 2-3 minutes until softened. Add the garlic and cook for another minute.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 4-5 minutes, until they begin to release their moisture and become tender.
Add Cabbage: Stir in the shredded cabbage, seasoning with salt, pepper, and thyme or rosemary if desired. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens and lightly browns at the edges.
Cook the Eggs: Create small wells in the mixture for the eggs. Crack the eggs into the wells, and cover the skillet. Cook for 3-5 minutes, or until the eggs are cooked to your desired level of doneness (runny yolks or firm).
Finish and Serve: Season with additional salt and pepper, drizzle with soy sauce (if using), and garnish with fresh herbs. Serve immediately with toasted bread or a side of your choice.
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