In Breakfast, Dinner, Lunch, Recipes

Scrambled Eggs with Savoy Cabbage

Scrambled Eggs with Savoy Cabbage
Print Recipe
A delicious lean and green, tasty, light meal.
Servings Prep Time
2People 5Minutes
Cook Time
15Minutes
Servings Prep Time
2People 5Minutes
Cook Time
15Minutes
Ingredients
Instructions
  1. Heat the coconut butter in a large frying pan over a medium to high heat. Once melted add in the shredded cabbage and saute over a low heat until soft and translucent, approx. 5-10 minutes. Keep turning the cabbage to ensure that it does not burn. Season with a couple of pinches of Herbamare or sea salt.
  2. Whilst the savoy cabbage is cooking beat the eggs in a separate bowl until smooth. Season with a touch of white pepper and Herbamare or sea salt.
  3. When the cabbage is really soft and wilted down, pour over your beaten eggs and turn the heat down a fraction. Then keep folding over your eggs over a gentle heat until the eggs are cooked to your preferred consistency.
  4. Once cooked, take off the heat and serve immediately.
Recipe Notes

LISA’S TIP - This dish is great served with half an avocado for a quick and easy light lunch packed with vitamins, minerals and healthy fats. If you want to add a bit more flavour you can try adding some chopped chives or dill just before serving.

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