Cabbage and Egg Breakfast Patties

These patties are naturally gluten-free and very low in points.

Sauté the Cabbage: Heat the butter or olive oil in a non-stick skillet over medium heat. Add the shredded cabbage and minced garlic. Sauté for about 2–3 minutes until the cabbage is slightly softened but still has a little bit of texture.
Season the Eggs: While the cabbage is cooking, whisk your eggs in a small bowl with the salt and pepper.
Combine in the Pan: Spread the sautéed cabbage evenly across the bottom of the pan. Pour the beaten eggs directly over the cabbage.
Form the Patties: You can either cook this as one large omelet and fold it, or use a spatula to divide the mixture into 3–4 smaller “patties” right in the pan as the egg starts to set.
Flip and Brown: Cook for about 2 minutes until the bottom is golden brown. Flip carefully and cook for another 1–2 minutes until the eggs are fully set and the edges are crispy.
Serve: Enjoy these hot! They are incredibly filling and perfect for someone who hasn’t eaten sugar in a year.

Visual Appeal: To get that “HD quality” look for your photos, garnish with a little fresh green onion or parsley before snapping the picture.
Variation: For your husband or kids, you can sprinkle a little shredded cheese on top during the last minute of cooking.