Cabbage and Eggs Breakfast
Ingredients:
1/2 cabbage, finely shredded
3 eggs
2 spring onions, chopped
2 tbsp parsley, chopped
Salt and pepper to taste
Cooking spray or 1 tsp olive oil (optional, for the pan)
Instructions:
Prepare the Vegetables:
Finely shred the cabbage.
Finely chop the onion, spring onions, and parsley.
Cook the Onions and Cabbage:
Heat a non-stick skillet over medium heat and lightly coat with cooking spray or 1 tsp olive oil.
Add the chopped onion and cook until it becomes translucent.
Add the shredded cabbage and cook until it’s softened, stirring occasionally. This should take about 5-7 minutes.
Cook the Eggs:
In a bowl, beat the eggs and season with salt and pepper.
Push the cabbage mixture to one side of the skillet and pour the beaten eggs into the empty side.
Allow the eggs to set slightly before scrambling them and mixing them with the cabbage and onion.
Combine and Finish:
Mix the cooked eggs with the cabbage and onion until well combined.
Add the chopped spring onions and parsley, stirring to combine.
Cook for an additional 1-2 minutes until everything is heated through.
Serve:
Transfer to a plate and enjoy your healthy, low-point breakfast!
Weight Watchers Points:
Cabbage: 0 points
Eggs: 0-2 points per egg (depending on your WW plan)
Onion and Spring Onion: 0 points
Parsley: 0 points
Olive Oil (optional): 1 point for 1 tsp (if using)
Cooking Spray: 0 points
Total Points:
Approximately 0-6 points (depending on the number of eggs and whether olive oil is used).
This breakfast is filling, nutritious, and fits well within a low-point diet on Weight Watchers!