Prepare the Vegetables:
Shred 200g of cabbage, grate 1 carrot, and slice 1 red onion finely.
In a large bowl, mix the cabbage, carrot, and onion together.
Season and Cook:
Add salt, black pepper, dried garlic, and Italian herbs to the vegetables. Mix well to coat.
Heat 2 tablespoons of olive oil in a large skillet and add the vegetable mixture. Sauté until golden brown, about 5 minutes.
Add the Eggs and Cheese:
Spread the vegetables evenly in the pan.
Pour 3 beaten egg whites over the vegetables and cook until they set, about 2-3 minutes.
Carefully flip the skillet contents onto a plate and return it to the pan.
Add 3 egg yolks, grated parmesan cheese, and halved cherry tomatoes on top. Cover and cook for another 2 minutes, until the cheese melts.
Serve:
Slice the skillet and serve warm.
Serving Suggestions:
Enjoy as a healthy breakfast, lunch, or dinner with a side salad.
Top with additional herbs or a dollop of Greek yogurt for added flavor.
Cooking Tips:
For a vegan version, substitute the eggs with a chickpea flour batter.
Use a non-stick skillet to easily flip the vegetable mixture without sticking.
Nutritional Benefits:
Cabbage is low in calories but rich in vitamins C and K, supporting a healthy immune system and bone health.
Carrots provide beta-carotene, promoting good vision and skin health.
Eggs are a complete source of protein, making this meal filling and nutritious.
Dietary Information:
Low-calorie and gluten-free, making it suitable for weight loss diets.
Can be made dairy-free by omitting parmesan or using a dairy-free cheese alternative.
Nutritional Facts (Per Serving):
Calories: 210
Protein: 12g
Carbohydrates: 10g
Fiber: 4g
Fat: 12g
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
Why You’ll Love This Recipe:
It’s light, healthy, and packed with flavor while being very low in calories.
The combination of vegetables and eggs makes it a balanced and nutrient-rich meal.
Quick and easy to prepare, this recipe is ideal for busy days or a quick weight-loss-friendly meal.
It’s versatile, allowing you to switch up the vegetables or seasonings to match your taste preferences.
Conclusion:
This Cabbage, Carrot, and Egg Skillet is a simple, delicious, and healthy recipe that you can whip up in just 20 minutes. Packed with vitamins, fiber, and protein, it’s the perfect meal for those looking to eat light without sacrificing flavor. Whether you enjoy it for breakfast, lunch, or dinner, this skillet meal is sure to become a favorite in your healthy eating routine.
Frequently Asked Questions:
Can I use another type of cheese?
Yes, you can substitute parmesan with feta or mozzarella for a different flavor.
Can I add more vegetables?
Absolutely! Try adding bell peppers, spinach, or zucchini for extra nutrition.
Can I make this recipe vegan?
Yes, you can replace the eggs with a chickpea flour batter or tofu scramble for a vegan version.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I prepare this dish in advance?
You can cook the vegetables in advance and simply add the eggs when ready to serve.
How do I prevent the mixture from sticking to the pan?
Use a non-stick pan and make sure the oil is well-heated before adding the vegetables.
Can I use regular onions instead of red onions?
Yes, you can substitute red onions with white or yellow onions.
How can I reduce the fat content?
Use a non-stick spray instead of olive oil and reduce or omit the cheese to lower fat content.
Is this suitable for weight loss?
Yes, this recipe is low in calories and packed with nutrients, making it ideal for weight loss.
Can I add a protein source like chicken or sausage?
Yes, you can add cooked chicken or sausage for additional protein if desired.