Cabbage & Egg Skillet

This original recipe was created by Chef Dini Klein in partnership with Tastemade.


  1. HEAT olive oil in a large, nonstick frying pan on medium-high heat. ADD shredded cabbage, shitake mushrooms and salt, and SAUTE until soft.

  2. In a medium bowl, WHISK the eggs together with the sesame oil, half the scallions, soy sauce and garlic powder. POUR egg mixture into pan with the cabbage and shitake mushrooms and MIX. REDUCE to low heat and COVER until cooked through and set, about 5 minutes.

  3. SLIDE onto a plate and SERVE warm with remaining scallions, chili flakes and furikake seasoning.


  • 6 large EGGS
  • 2 Tbsp. oil
  • 3 cups green cabbage (about 1 medium head), finely shredded
  • 1 cup shitake mushrooms, sliced
  • 1/2 tsp. salt
  • 2 tsp. toasted sesame oil
  • 1/2 tsp. garlic powder
  • 1/2 cup scallions, thinly sliced
  • 2 Tbsp. low-sodium soy sauce
  • 1/2 tsp. crushed chili flakes


Furikake is a savory Japanese seasoning that works well on a variety of foods. Often referred to as the salt and pepper of Japan, this spice can be found in the Asian food section of most grocery stores.

Need a shortcut? Buy bagged, precut cabbage.


This recipe is a good source of vitamin A, iron and folate, and an excellent source of protein and choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.