Cabbage and egg sound like an odd combination, but trust me on this one. This dynamic duo is unbelievably delicious with an added taste of Mexico that will make you want to turn on the Mariachi music. For a real south of the border experience, pair this breakfast dish with Mexican spiced coffee.
For a quick breakfast, sauté cabbage in advance and reheat with a quick scrambled egg. In less than five minutes, you can have a healthy breakfast that tastes like one you would enjoy on a lazy weekend.
1 tablespoon olive oil
1 small head cabbage, cored and shredded
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
Crema Mexicano (our sour cream)
Queso fresco, crumbled
1. Heat olive oil over medium—high heat in a large non—stick skillet. Add cabbage, cumin, chili powder and salt. Sauté for 8 to 10 minutes, until tender and lightly browned.
2. Place cabbage in a large bowl and set aside. Whisk eggs in a small bowl, add to skillet and scramble, stirring slowly with a spatula until cooked through. Return cabbage to skillet and stir to combine.
3. Serve in bowls with toppings of choice.
Serving size: 1 fiesta bowl ~ Servings: 4