- 3 tablespoons olive oil or ghee, divided
- ½ cabbage, outer layers removed and cut into 2” wedges through the core
- Sea salt, as needed
- 6 eggs, beaten with a pinch of salt
- Warm the oil in a nonstick or cast-iron skillet set over high heat. Arranging the cabbage wedges in a spiral, sear the cabbage wedges undisturbed for about 5 minutes until deeply brown and crisp. Flip, and season with salt. Reduce the heat to low, then pour the eggs around the cabbage. Allow to cook undisturbed for 30 seconds, then begin lifting the crisped edges with a spatula so the top layer can run down the sides and set as well. Cook in this way for 7-10 minutes, or until the eggs are mostly set, then finish under broiler for 1-2 minutes. Cut into 6-8 wedges to serve.