Only 4 INGREDIENTS, LOW CARB and NO FLOUR! Delicious, Easy, Quick and Cheap (KETO)

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 medium Onion (peeled and finely chopped)
• 300 grams Cabbage (shredded (green cabbage))
• 4 large Eggs (beaten)
• 0.5 teaspoons Salt (fine sea salt)
• 0.5 teaspoons Paprika (sweet paprika)
• 0.5 cup Mozzarella Cheese (shredded, optional)

Instructions

1. Prepare Ingredients

   Finely chop the onion, shred the cabbage, and whisk the eggs in a mixing bowl. Add salt and paprika to the eggs and mix well.

   Time: PT5M

2. Sauté Onion

   Heat the skillet over medium heat, add olive oil, then add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and fragrant.

   Time: PT5M

   Temperature: medium heat

3. Sauté Cabbage

   Add the shredded cabbage to the skillet with the onion. Stir and cook until the cabbage softens slightly but still retains some bite.

   Time: PT5M

   Temperature: medium heat

4. Set Aside Cabbage

   Transfer the sautéed cabbage to the mixing bowl with the whisked eggs and combine thoroughly.

   Time: PT1M

5. Combine Egg Mixture

   Return the skillet to the stove, brush a thin layer of olive oil, then pour the egg‑cabbage mixture into the pan, spreading it evenly.

   Time: PT2M

6. Cook Egg Base

   Cook over medium heat, gently stirring once, until the edges set and the center is mostly firm but still slightly creamy.

   Time: PT5M

   Temperature: medium heat

7. Add Mozzarella

   Sprinkle shredded mozzarella over half of the pie, then fold the other half over to create a semi‑circle. Cover the skillet for 2 minutes to melt the cheese.

   Time: PT2M

   Temperature: medium heat

8. Slice and Serve

   Remove the skillet from heat, let the pie rest for a minute, then slice into wedges and serve warm.

   Time: PT1M

Nutrition Facts

Calories

340

Protein

20g

Carbohydrates

10g

Fat

20g

Fiber

5g