Crispy Eggs And Cabbage (Whole 30)

I usually don’t post two recipes from the same source in a row. I like a little variety. Although in this case, the recipe is too good not to. It’s simple. It’s quick, delicious and indefinitely adaptable. You could add any left over vegetables you have in the fridge. You could use any seasonings you like. I used a little Everything Bagel spice in the one in the picture.

Crispy Eggs And Cabbage

From The Made Whole Cookbook

1 1/2 tsp olive oil

1/2 medium head cabbage, sliced (about 2 cups)

2 slices bacon, proscuitto, or ham

2 large eggs

Salt, to taste

Heat an 8 inch skillet over medium heat. When hot, add oil.

Spread the cabbage evenly over the pan. Cook, undisturbed, for 5 minutes, until the bottom of the cabbage begins to brown. Move the cabbage to one side in a little mound.

Add the protein of your choice to the other side of the skillet. Cook 2 to 3 minutes, flipping once. Push the protein up against the cabbage.

Crack the eggs into the remaining space in the pan. Sprinkle salt over everything. Let the eggs cook 2-3 minutes, until the whites are cooked.

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