Eggs scrambled with browned corned beef, sautéed cabbage, and scallions.
KBy kaylyn
Servings
2
6 oz Cooked corned beef, diced
2 cup Green cabbage, thinly sliced
3 piece Scallions, sliced
5 piece Large eggs
2 tbsp Unsalted butter
1 tsp Whole grain mustard
2 tbsp Milk
0.5 tsp Black pepper
0.25 tsp Salt
1 tsp Apple cider vinegar
Calories
568 kcal
Protein
33g
Carbs
9g
Fat
44g
Fiber
2g
Sugar
3g
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Brown the Beef
1. Heat 1 tbsp of the butter in a large nonstick or cast iron skillet over medium-high heat. Add the corned beef in a single layer and cook, stirring only occasionally, for 4-5 minutes until browned and crispy at the edges. Transfer to a plate.
6 oz Cooked corned beef, diced,
1 tbsp Unsalted butter
2. In the same skillet over medium heat, add the cabbage and half of the scallions. Sauté for 4-5 minutes until wilted and lightly golden at the edges. Stir in the apple cider vinegar and black pepper, then return the corned beef to the pan.
2 cup Green cabbage, thinly sliced,
1.5 piece Scallions, sliced,
0.5 tsp Black pepper,
1 tsp Apple cider vinegar
Scramble the Eggs
3. Whisk the eggs with the milk, whole grain mustard, and salt until fully combined and slightly frothy.
5 piece Large eggs,
1 tsp Whole grain mustard,
2 tbsp Milk,
0.2 tsp Salt
4. Push the cabbage and corned beef to the edges of the skillet, reduce the heat to medium-low, and add the remaining butter to the center. Pour in the egg mixture and gently stir for 2-3 minutes, folding in the cabbage and beef, until the eggs are just set but still glossy.
1 tbsp Unsalted butter
To Serve
5. Remove from the heat and let the residual heat finish the eggs for 30 seconds. Top with the remaining scallions and serve immediately.
1.5 piece Scallions, sliced
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