Low Sodium Cabbage and Egg Scramble

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 cups green cabbage, thinly sliced
6 oz cremini mushrooms, thinly sliced
2 cloves garlic, minced
1 tsp apple cider vinegar
4 large eggs
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp smoked paprika
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the cabbage and cook, stirring occasionally, until wilted and lightly golden at the edges, about 5–6 minutes.
2
Add the mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and the pan is nearly dry, about 4–5 minutes.

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