Cabbage and Egg Breakfast Stir-Fry is a quick, vegetable-packed morning fuel that is both healthy and delicious. If you are short on time but still want a nutritious morning meal, this recipe is the perfect solution. Shredded sweet cabbage is sautéed with garlic and green onions until tender-crisp, then tossed with scrambled eggs for a high-protein, low-carb start to your day. It comes together in just 10 minutes.
Ingredients
- 3 cups green cabbage, finely shredded
- 3 large eggs, beaten
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- Sriracha or chili crisp for serving
Step-by-Step Instructions
- Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and white parts of the green onions. Sauté for 1 minute until fragrant.
- Cook the Cabbage: Add the shredded cabbage to the skillet. Cook for 3 to 4 minutes, stirring constantly, until the cabbage is tender-crisp and slightly browned. Season with a pinch of salt.
- Scramble the Eggs: Push the cabbage to the sides of the skillet, creating an empty space in the center. Pour the beaten eggs into the center. Let them set slightly, then scramble them gently until cooked through.
- Combine: Stir the scrambled eggs and cabbage together. Drizzle with soy sauce and sesame oil, and toss everything to combine.
- Garnish and Serve: Stir in the green parts of the green onions. Serve hot, topped with a drizzle of Sriracha or chili crisp for a kick of heat.
Tips and Notes
- Shred the Cabbage Thinly: Shredding the cabbage thinly ensures it cooks quickly and evenly in the hot skillet while retaining a pleasant crunch.
- High Protein, Low Carb: This recipe is a fantastic keto-friendly and gluten-free alternative to traditional breakfasts like toast or oatmeal.
