Quick & Easy Cabbage & Egg Skillet (Ready in 15 Minutes)
This simple, budget-friendly dish is my favorite go-to for a quick lunch or light dinner!
WW Points: About 4–7 per serving (varies based on fat choice)
Time: 15 minutes
Servings: 1
Ingredients:
- 1 Tbsp butter, olive oil, or a mix
- 1 garlic clove, minced
- 1 cup finely shredded cabbage
- 2 eggs, lightly beaten
- Salt and pepper, to taste
Instructions:
- Heat a non-stick skillet over medium heat.
- Add your butter or oil and let it melt.
- Toss in the garlic and sauté for about 20 seconds until fragrant.
- Add the shredded cabbage, stirring frequently, and cook for 3–5 minutes (cook longer if you want some caramelized edges).
- Press the cabbage down to form a thin, even layer.
- Pour the beaten eggs over the cabbage and tilt the pan to spread evenly.
- Let the eggs cook for about 20 seconds, then gently fold until fully cooked.
- Season with salt and pepper, and serve hot!
Quick Cabbage & Egg Skillet, based on common ingredient values (for 1 serving):
Nutrition Information (Approximate)
- Calories: 220–300 kcal
- Protein: 13–15 g
- Fat: 16–22 g (depends on butter vs olive oil amount)
- Carbohydrates: 6–8 g
- Fiber: 2–3 g
- Sugar: 3–4 g
- Sodium: 150–250 mg (varies with added salt)
