![Cabbage n Eggs n Black Coffee. Mmm mmm mmm.](https://kristensraw.com/blog/wp-content/uploads/2016/02/IMG_0132-570x428.jpg)
I find there are days where it seems the only veggies getting served are at dinner.
That’s not cool.
In my attempt to get more veggies in our bellies, I have started adding them more often in breakfast meals. Today, I hit it out of the park with an easy, nutritious, one-skillet breakfast. My whole family was thrilled. I was thrilled. Everything in the world was good.
And… I decided that it’d make a super easy dinner the next time I need a nutritious meal on the table in under 15 minutes.
![You know you want some. Trust me, it's easy n delish.](https://kristensraw.com/blog/wp-content/uploads/2016/02/IMG_0131-570x428.jpg)
Recipe: Cabbage n Eggs
Yield 2 good-sized servings
- grass-fed ghee or grass-fed butter
- less than 1/4 head of green cabbage, thinly sliced and chopped
- sea salt
- 4 organic, pasture-RAISED eggs
- Optional toppings: fresh herbs, grass-fed full-fat yogurt, organic salsa
- Heat some ghee or butter in a skillet. Add the green cabbage, and season with salt. Stir it a bit while it cooks.
- Once the cabbage is cooked to your liking, crack in the eggs.
- Stir the mixture to “scramble” the eggs and let it cook until it reaches your desired doneness.
- Portion into bowls. Top with fresh herbs, yogurt, and salsa, if desired.
![Kamea likes yogurt. :)](https://kristensraw.com/blog/wp-content/uploads/2016/02/IMG_0133-570x428.jpg)
You could swap out the cabbage with onions, kale, shredded carrots, or Brussels sprouts. Just use whatever you have on hand.