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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BIZCOCHO OF ZANAHORIA
