Japanese Okonomiyaki-Style Cabbage Egg Skillet (Low-Carb)

Ingredients

• 6 eggs
• 6 cups cabbage (finely shredded)
• 3 green onions (sliced)
• 2 tbsp neutral oil
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp worcestershire sauce (check for allergens)(optional)
• 2 tbsp ketchup (sugar-free if possible)
• 0.25 tsp black pepper
• 2 tbsp bonito flakes (optional)(optional)
• 1 sheet nori strips (optional)(optional)

Instructions

1. 1

   In a bowl, whisk eggs with soy sauce and black pepper.

2. 2

   Heat a skillet over medium-high with 1 tbsp oil. Add cabbage and cook 5–6 minutes until slightly softened; stir frequently.

3. 3

   Reduce heat to medium. Push cabbage to the sides and pour egg mixture into the center; cook 1–2 minutes until beginning to set.

4. 4

   Fold egg through cabbage until evenly coated and thickened, 3–4 minutes.

5. 5

   Mix rice vinegar, ketchup, and (if using) Worcestershire to make a quick sauce. Drizzle over the skillet.

6. 6

   Cook 1 minute to glaze. Slice into 8 wedges. Top with bonito flakes and nori if using.