Zucchini CABBAGE AND EGGS

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Difficulty Level: Easy
Servings: 2–3

---

Introduction

This Zucchini, Cabbage, and Eggs recipe is a quick, nutrient-rich dish perfect for any time of day. It’s low in carbs, high in fiber and protein, and comes together in under 30 minutes. With a few pantry staples, fresh vegetables, and eggs, you can make a warm, savory meal that’s both satisfying and wholesome.

You can enjoy it on its own or serve it with a side of bread, rice, or quinoa. It’s vegetarian, budget-friendly, and endlessly customizable.

---

Ingredients

• 1 medium zucchini, thinly sliced or grated

• 2 cups (about 150g) shredded green or Napa cabbage

• 3 large eggs

• 2 tbsp olive oil or butter

• 2 cloves garlic, minced

• ½ onion, finely chopped (optional)

• Salt and pepper, to taste

• ¼ tsp turmeric or paprika (optional for color/flavor)

• 1 tbsp soy sauce or tamari (optional, for umami)

• Fresh herbs (like dill, parsley, or chives), for garnish

• Chili flakes or hot sauce (optional, for heat)

---

Instructions

Step 1: Prepare the Vegetables

• Wash and dry the zucchini and cabbage.

• Slice the zucchini into thin half-moons or grate it coarsely for a softer texture.

• Finely shred the cabbage with a knife or mandoline.

• Mince garlic and dice the onion if using.

Step 2: Cook the Vegetables

1. Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat.

2. Add the chopped onion and cook for 2–3 minutes until softened.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Add the cabbage and sauté for 3–5 minutes, stirring frequently, until it begins to wilt and lightly brown.

5. Add zucchini and cook for another 3–4 minutes until tender. Don’t overcook—zucchini should remain slightly firm.

6. Season with salt, pepper, and turmeric or paprika. Add soy sauce if using.

Step 3: Add the Eggs

1. Push the vegetables to one side of the skillet.

2. Crack the eggs directly into the empty space and scramble gently.

3. Once they begin to set, fold them into the vegetables.

4. Cook until the eggs are fully cooked and everything is well combined.

Step 4: Finish and Serve

• Taste and adjust seasoning as needed.

• Remove from heat and garnish with chopped fresh herbs or chili flakes.

• Serve warm as is, or pair with toasted bread, cooked grains, or a dollop of yogurt.

Tips & Variations

• Add cheese: Sprinkle grated Parmesan or feta at the end for extra flavor.

• Make it spicy: Add chopped green chili, red pepper flakes, or hot sauce.

• Boost protein: Add a handful of cooked lentils, chickpeas, or tofu for a more filling meal.

• Keto-friendly version: Skip the soy sauce and serve on its own or with avocado.

• Meal prep tip: You can prep and store chopped veggies in the fridge for up to 3 days. Cook fresh eggs when ready to serve.

Nutrition Information (Per Serving – Based on 3 Servings)

Note: Values may vary slightly depending on portion size and ingredients used.

Conclusion

The Zucchini, Cabbage, and Eggs skillet is the kind of recipe that fits into any lifestyle—quick, healthy, and super adaptable. Whether you’re trying to eat more veggies, need a protein-packed breakfast, or want to clean out your fridge, this is a great go-to recipe.