Rating: 4 stars
1 Ratings
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  • 5 star values: 0

Down a dose of veggies for breakfast by folding leftovers into scrambled eggs.

Robin Bashinsky
Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 6 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet over medium heat; cook 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings; drain on paper towels. Finely chop bacon.

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  • Increase heat to medium-high. Add broccoli, cut sides down, to drippings in pan; cook 4 minutes or until browned (do not stir). Add cabbage, onion, and garlic; cook 2 minutes, stirring frequently. Reduce heat to medium; cook 3 minutes or until broccoli is tender. Add caraway seeds; cook 1 minute. Remove from heat; stir in vinegar and pepper. Top with bacon and chives.

Nutrition Facts

78 calories; fat 3.4g; saturated fat 1.6g; mono fat 1.4g; poly fat 0.4g; protein 5g; carbohydrates 8g; fiber 3g; cholesterol 12mg; iron 1mg; sodium 235mg; calcium 55mg.
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