Savoy Cabbage and Mushroom Scrambled Eggs with Quark and Wholegrain Bread

A wintery light breakfast: tender savoy cabbage and mushrooms are combined with eggs and low-fat quark into a creamy scramble, served with crispy wholegrain bread. This dish is low in calories, high in protein, and still keeps you full for a long time.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 4 pc Eggs (size M)
• 150 g Savoy cabbage
• 150 g Mushrooms
• 1 pc small onion
• 100 g low-fat quark
• 1 tsp cooking oil
• 2 pc slices wholegrain bread
• 1 bunch bunch chives
• pinch salt
• pinch pepper
• pinch nutmeg, grated

Method

1. Wash the savoy cabbage, remove the thick leaf ribs and cut the savoy cabbage into fine strips.
2. Clean the mushrooms and slice them thinly. Peel the onion and finely dice it.
3. Heat the oil in a non-stick pan and sweat the onion over medium heat until translucent.
4. Add the mushrooms and fry for 3 to 4 minutes until they take on color and their liquid has evaporated.
5. Add the savoy cabbage and cook for another 3 to 4 minutes until it wilts but still has some bite. Season with salt, pepper and nutmeg.
6. Whisk the eggs with the quark and season with a pinch of salt. Pour the mixture over the vegetables in the pan.
7. Let it set over medium heat while stirring carefully until the scramble is creamy but not dry.
8. Snip the chives into fine rolls and sprinkle them over the scrambled eggs.
9. Toast the wholegrain bread slices and serve with the scrambled eggs.