1. Prep the ingredients:

Thinly slice the cabbage and chop the onion and garlic, if using.

1. Sauté the cabbage:

Heat the olive oil or butter in a large pan over medium heat.

Add the onion and garlic, sautéing for 2-3 minutes until soft and fragrant.

Add the sliced cabbage to the pan, season with salt, pepper, and a pinch of paprika or chili flakes, if using. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and slightly caramelizes.

1. Cook the eggs:

Once the cabbage is tender, push it to one side of the pan.

Crack the eggs directly into the other side of the pan. You can either scramble them or cook them sunny-side up, depending on your preference.

If you want scrambled eggs, stir them gently into the cabbage once they begin to set. For sunny-side up eggs, let them cook undisturbed until the whites are set but the yolks are still runny.

1. Serve:

Once the eggs are cooked to your liking, remove the pan from heat.

Serve the cabbage and eggs warm, garnished with fresh herbs like parsley or dill if desired.

Tips:

You can add other veggies like bell peppers, carrots, or spinach for extra flavor and nutrition.

For a more filling meal, serve the cabbage and eggs with a slice of whole-grain toast or avocado on the side.

This recipe makes for a healthy, flavorful breakfast you can enjoy every day!