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- 1 tbs. butter or coconut oil
- 1/2 red onion, diced
- 1/2 green bell pepper, diced
- 1/2 small head of green cabbage, shredded
- 1/4 tsp. fine sea salt
- Freshly ground black pepper
- 3 to 4 eggs
- 2 oz. raw goat cheddar, shredded (optional)
- Freshly chopped chives, for garnish
Preheat the oven to 400 degrees F.
In a large, deep, ovensafe skillet, melt the butter over medium heat on the stove and sauté the onion and bell pepper until they start to soften, about five minutes. Add the cabbage, salt, and a few grinds of black pepper, and cook another 10 minutes, until everything is tender.
Crack the eggs directly on top of the cooked vegetables in the skillet. Sprinkle with the cheese, and bake in the oven until the whites are cooked, five to 10 minutes. If you prefer runny yolks, check on the eggs starting at five minutes; for firmer yolks, let the eggs cook for the entire 10 minutes.
Garnish with a sprinkling of fresh chives and serve warm.
Tip: Goat's-milk cheese is a hypoallergenic alternative to cow's milk: Its protein structure is significantly different.
Tip: Shredded cabbage is bulky when it's fresh, but will wilt as it cooks.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.