Cabbage and Veggie Skillet – Monica Yates
Breakfast

Cabbage and Veggie Skillet

BY Monica Yates

This skillet is bursting with antioxidants – vital for protecting your cells from free radicals. Free radicals cause inflammation and the breakdown of collagen and elastin in our skin, plus they can even damage our DNA so preventing and fighting them is key to plentiful health. This skillet not only looks beautiful, it tastes it too! It’s a great breakfast for when you have less time in the morning and need something that will cook quickly.

Serves 1
  • 1 Tbsp coconut oil
  • 2 cups button mushrooms cut in half or quarters (depending on size)
  • 5 brussel sprouts, cut in half or quarters
  • 2 spring onions, white part chopped
  • A handful of rainbow chard
  • 3 broccolini’s cut in half lengthways
  • A large handful of thinly sliced red cabbage
  • 2 free range eggs
  • 1 tsp dried oregano
  • 1/2 an avocado
  • Sauerkraut to serve
  1.  Heat the coconut oil in a medium fry pan and saute the mushrooms, Brussels, spring onion and chard until soft
  2. Add the broccolini and continue to cook for another 2 minutes. Then add the cabbage and stir through.
  3. Make space for 2 eggs to be cracked in and turn the heat down to medium-low. Crack the two eggs and cover and cook for 5-6 minutes until the whites are no longer translucent. Sprinkle with oregano, salt and pepper.
  4. Remove from the heat and add the avocado and sauerkraut and serve!

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