Tomato Garlic Cabbage Scrambled Eggs

Steps

How to make it

Prep 7 min · Cook 9 min

1. Dice tomato 1; slice cabbage 130 g; beat 2 eggs; mince 2 garlic cloves. Have a pinch of salt and 0.5 tsp soy sauce ready.
2. Heat 1 tbsp olive oil in a skillet over medium heat; sauté garlic 20 seconds until fragrant.
3. Add tomato; stir-fry over medium heat 2 minutes until slightly soft and juicy, skins curling.
4. Add cabbage and stir-fry 2 minutes until slightly softened and edges translucent but still crisp.
5. Push vegetables to the side, pour in eggs; over low heat wait for edges to set, then gently push into soft curds with a spatula (about 1 minute).
6. Toss everything together; drizzle with soy sauce and salt. Serve when eggs are half-set and silky with clear garlic aroma.

Tips & storage

Make it easier

• Lower heat after eggs for a softer scramble.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Same meal best; egg leftovers within 1 day refrigerated.

Substitutions

Optional add-ins