Cabbage & Fennel Garden Breakfast Bowls
Ingredients (Serves 2)
1 cup shredded green or red cabbage
1 small fennel bulb, thinly sliced
1 small carrot, julienned (optional)
1 small zucchini, diced (optional)
1 clove garlic, minced
1 tsp olive oil or avocado oil
Salt and pepper to taste
2 large eggs (or tofu for vegan option)
1 tbsp fresh herbs (parsley, dill, or chives)
½ avocado, sliced (optional)
1 tbsp toasted seeds or nuts (pumpkin seeds, sunflower seeds, or almonds)
Lemon wedge (for serving)
Instructions
Sauté the veggies:
Heat oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add cabbage, fennel, and any optional vegetables. Sauté for 5–7 minutes until tender but still slightly crisp. Season with salt and pepper.
Cook the eggs:
In a separate pan, cook eggs as desired (poached, fried, or scrambled).
Assemble the bowls:
Divide the sautéed vegetables into bowls. Top with eggs, avocado slices, fresh herbs, and seeds/nuts.
Finish:
Squeeze a little lemon juice over the top for brightness and enjoy immediately.
This bowl is packed with fiber, vitamins, and protein, making it a nourishing start to your day
If you want, I can also create a 10-minute version that’s perfect for bus
y mornings! Do you want me to do