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Pan-fried pointed cabbage with scrambled eggs

Recipe for a healthy, filling breakfast of pan-fried pointed cabbage and soft, creamy scrambled eggs.
Course Breakfast, Lunch
Cuisine Danish
Nøgleord Healthy breakfast, Scrambled eggs
Total Time 10 minutes
Servings 2 servings
Calories 146kcal

Ingredients

  • 4 eggs
  • 50 ml milk
  • 1/2 pointed cabbage, roughly shredded
  • Freshly grated nutmeg
  • Salt and freshly ground pepper
  • Oil
  • Chives, to serve

Instructions

  • Whisk the eggs and milk together and season with salt.
  • Heat a frying pan over a medium heat, add a little oil and cook the eggs until they have just set but are still creamy.
    Do not stir the eggs too much. Let the base set, then push the eggs in towards the centre so you get large, soft folds. Turn once, then set the scrambled eggs aside on a plate.
  • Add a little more oil to the same pan and quickly fry the cabbage – it should only just wilt and keep plenty of bite. Season with nutmeg, salt and freshly ground pepper.
  • Return the eggs to the pan. Break the pieces up if they are very large, and quickly fold everything together with the cabbage.
  • Serve with chopped chives and, if you like, a slice of bread on the side.

Nutrition

Calories: 146kcal | Carbohydrates: 5g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 328mg | Sodium: 144mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 589IU | Vitamin C: 21mg | Calcium: 106mg | Iron: 2mg