Pregnancy Friendly Cabbage and Egg Scramble
Total time25 min
Prep time10 min
Cook time15 min
4.7(8)
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Learn more →Ingredients
2 servings
- 2 tbsp olive oil
- 2 cups green cabbage, thinly sliced
- 6 oz cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 tsp apple cider vinegar
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ tsp salt
- 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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