Cabbage Onion Scrambled Eggs

Steps

How to make it

Prep 8 min · Cook 9 min

1. Shred 200 g cabbage; slice ½ onion into thin strips; mince 1 garlic clove; beat 2 eggs with 1 tsp water and a pinch of salt.
2. Heat 1 tbsp olive oil in a skillet over medium heat; sauté garlic 30 seconds until fragrant.
3. Add onion and cook 2 minutes until slightly translucent; add cabbage and stir-fry over high heat 2 minutes until slightly softened but still crisp.
4. Push vegetables to one side; pour in eggs; when edges set, gently push into soft curds over about 1 minute.
5. Fold everything together; drizzle 1 tsp soy sauce and taste; eggs should coat the vegetables with a moist finish.

Tips & storage

Make it easier

• Use high heat early so cabbage does not water out; lower heat to set the eggs.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate up to 1 day; reheat with a splash of water.

Substitutions

Optional add-ins