Finely shred the cabbage 🥬 and chop the onion 🧅, spring onion 🌿, and parsley 🌿.
Cook the cabbage:
Heat a bit of cooking oil in a large frying pan over medium heat.
Add the chopped onion 🧅 and sauté for a few minutes until it becomes translucent.
Add the cabbage:
Add the shredded cabbage 🥬 to the pan and cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and slightly wilts.
Prepare the egg mixture:
In a bowl, whisk together the eggs 🥚, flour 🌾, black pepper 🧂, and salt 🧂 until well combined.
Combine the eggs with cabbage:
Pour the egg mixture over the cooked cabbage in the pan.
Stir gently to coat the cabbage evenly with the egg mixture.
Fry the mixture:
Allow the eggs to cook through, stirring occasionally to prevent sticking, until the eggs are fully cooked and slightly golden brown. This should take around 5 minutes.
Garnish and serve:
Once cooked, sprinkle with chopped spring onion 🌿 and parsley 🌿 for extra flavor.
Serve hot and enjoy your nutritious cabbage and egg breakfast!
