Low Sodium Cabbage and Egg Skillet

Total time30 min

Prep time10 min

Cook time20 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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3 scallions, green tops only, thinly sliced (white and light-green parts reserved for another use)
3 cloves garlic, minced
½ small head green cabbage (about 4 cups), cored and thinly sliced
1 medium zucchini, halved lengthwise and sliced into half-moons
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp red pepper flakes (optional)
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp apple cider vinegar
4 large eggs
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and garlic and cook, stirring, until softened and fragrant, about 1–2 minutes. Watch the garlic closely so it does not brown.
2
Add the cabbage, zucchini, cumin, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir to coat everything in the oil and spices, then cook, stirring occasionally, until the cabbage is wilted and tender and the zucchini is just cooked through, about 10–12 minutes.

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