This easy one pot breakfast scramble is full of protein and veggies and has less than five ingredients!
Growing up, I hated eating breakfast. Food never sounded good in the morning and especially not eggs. Boy, have things changed! Now, breakfast is my favorite meal of the day! I always love when I can get some veggies into my first meal. It seems to just set a great tone for the rest of the day. Plus, I can rest easy knowing that if some of my other meals end up not having as many vegetables, at least I’ve already had a good dose of them. This one pot recipe is a great way to get my morning veggies.
This recipe is also Deep S
If you follow the Trim Healthy Mama lifestyle, you know that a Deep S meal is a little different than regular S meals in that any extra carbs like you would find in dairy, or starchier veggies like onions and tomatoes, have been removed, leaving pure, quick burning sources of fat. This isn’t something you need to worry about in the beginning. But after you’ve been doing the plan for a while, it’s fun to dive in a bit deeper and discover ways you can tweak some areas for even better results. Deep S meals are basically pure sources of healthy fats like butter, or coconut, olive and red palm oils; lots of non starchy veggies, and a good source of protein. Whenever I do a Deep S meal I find myself appreciating even more how deliciously simple and wholesome they are, while at the same time being extremely satiating.
One thing to note is that this recipe is only Deep S if you use homemade mayo or a bought one with clean, natural ingredients. My family has made our own mayo for years using avocado oil. Store bought mayo is fine for regular THM S meals but it has a few ingredients that aren’t allowed in a Deep S setting.
Lets talk about one of my favorite vegetables
Yup, it’s cabbage! I feel cabbage is very underrated! It’s super cheap, super good for you, so versatile and also delicious. Hands down my favorite way to have it is wedges wrapped in bacon and roasted, but it’s also amazing when sautéed in coconut or red palm oil until soft and starting to caramelize. Then top it with a sunny side up egg or air-fried salmon…. I’m seriously getting hungry writing this! Cabbage can also be substituted for noodles in many recipes, thrown into just about any soup, and of course coleslaw comes to mind as a more traditional use for it.
This easy recipe is my new favorite way to use it. The combo of curry powder and the surprise addition of mayo at the very end make normal scrambled eggs a bit more exotic and decadent. I also love to drizzle a little melted coconut or red palm oil on top just before eating, which takes the dish over the top!
Don’t let the word exotic fool you though. There are less than five ingredients in this recipe, not counting pantry staples, and it’s all made in one pot!
Are you a curry lover?
Curry powder is something I’ve started using a lot more lately. I love the flavor and also all the health benefits of the superfood spices it contains. The amount called for in this recipe gives a nice, mild curry flavor but you could use a bit more if you really love it, like me.
Curried Cabbage One Pot Breakfast Scramble Ingredients
1 tbsp coconut or red palm oil
1 heaping cup sliced mushrooms
7 cups finely chopped cabbage
4 tsp curry powder
1/4 cup mayonnaise (homemade for Deep S)
Salt & pepper
Sliced green onions and additional melted coconut or red palm oil for garnish, optional (you can use green onion only in garnish amounts for Deep S)
Curried Cabbage One Pot Breakfast Scramble Instructions
1. Preheat a large skillet over medium heat.
2. Add the coconut or red palm oil to the heated skillet along with the mushrooms and saute over medium heat until the mushrooms are starting to get tender.
3. Add in the cabbage and season with salt and pepper. Saute over medium-low heat until the cabbage is starting to get tender. Meanwhile, whisk the eggs together and season them with salt and pepper.
4. Once the cabbage is almost tender, sprinkle in the curry powder and continue cooking 1-2 minutes or until the cabbage is completely tender.
5. Pour in the eggs, let them start to cook a bit before gently scrambling them. Continue to cook until eggs are just at the point of being done.
6. When the eggs are just about completely cooked, stir in the mayo and remove from the heat. Taste and adjust the salt and pepper if needed.
7. Garnish with green onions and a drizzle of coconut or red palm oil if desired.
To speed up the cooking process I will usually cover the pan with a lid, or cookie sheet if I don’t have a big enough lid, to trap the steam and soften the cabbage up faster. Also if anything starts to stick while the cabbage is cooking, I just add in a splash of water to loosen things up and make extra steam.
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Curried Cabbage One Pot Breakfast Scramble, THM S, Keto, Low Carb
- 1 tbsp coconut oil
- 1 heaping cup sliced mushrooms
- 7 cups finely chopped cabbage
- 4 tsp curry powder
- 8 eggs
- 1/4 cup mayonnaise
- Salt & pepper
- Sliced green onions and additional coconut or red palm oil to garnish optional
- Preheat a large skillet over medium heat.
- Add the coconut or red palm oil to the heated skillet along with the mushrooms and saute over medium heat until the mushrooms are starting to get tender.
- Add in the cabbage and season with salt and pepper. Saute over medium-low heat until the cabbage is starting to get tender. Meanwhile, whisk the eggs and season with salt and pepper.
- Once the cabbage is almost tender, sprinkle in the curry powder and continue cooking 1-2 minutes or until the cabbage is completely tender.
- Pour in the eggs, let them start to cook before gently scrambling them. Continue to cook until the eggs are just at the point of being done.
- When the eggs are just about completely cooked, stir in the mayo and remove from the heat. Taste and adjust the salt and pepper if needed.
- Garnish with green onion and a drizzle of coconut or red palm oil if desired.
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How can I adjust this for supper by adding a meat? I could just leave out the meat/ egg and serve it for supper and use the 2 T of mayo?
If you wanted to use meat, I would make the recipe as is, but omit the eggs and add in several cups of cooked meat instead. Shredded chicken, diced beef, ground pork, turkey or hamburger…..pretty much anything would work!
Thank you So much!!!!!
How could I make this without eggs for supper? Do you taste the eggs a lot?
Hi Kari! If you wanted to make this a side dish, you could just season the cabbage and mushrooms to taste with salt, pepper and curry powder and then stir in a tablespoon or two of mayo at the end. I don’t think you’d need the whole 1/4 cup of mayo if you weren’t using the eggs. It is like a veggie packed scrambled egg dish, so you can tell the eggs are there….You could also just stir in 1-2 eggs at the end if you wanted a fried rice kind of vibe!😉 Hope that helps!