Cabbage and egg may sound like an odd pairing, but this dynamic duo is unbelievably delicious. My Cabbage and Egg Fiesta Bowl is a tasty and unique way to enjoy cabbage for breakfast, topped with salsa, avocado, cotija cheese and sour cream. Served for brunch, this dish is best enjoyed with a spicy Bloody Mary.
For a fast weekday 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
cotija cheese, crumbled
- 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.
- 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.
- Spoon cabbage and scrambled egg mixture equally in four bowls, add toppings and serve.