1. Prepare Your Ingredients

• Wash, peel, and thinly slice the potato and carrot. Slice the onion and cabbage thinly to ensure even cooking.

2. Sauté the Vegetables

• Heat a drizzle of olive oil in a large skillet over medium heat.
• Add the sliced potato, carrot, and onion to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and turn golden brown.

3. Add the Cabbage

• Once the initial vegetables are tender, stir in the sliced cabbage. Mix well to combine.

4. Steam the Vegetables

• Add 30 ml of water to the pan to create steam, which helps the cabbage cook down. Cover the skillet with a lid and let the vegetables simmer for 5-7 minutes until the cabbage is tender and wilted.

5. Add the Eggs

• In a small bowl, crack the eggs and beat them lightly with a fork. Add a pinch of salt for seasoning.
• Pour the beaten eggs over the vegetable mixture in the pan. Gently stir with a spatula to distribute the eggs evenly.

6. Thicken with Flour

• Sprinkle 2 tablespoons of flour over the vegetable and egg mixture. Stir thoroughly to incorporate the flour, allowing the dish to thicken slightly for a creamy texture.

7. Final Cook and Serve

• Continue to cook for another 2-3 minutes, stirring occasionally, until the eggs are fully set, and the dish is creamy and thickened.
• Remove the skillet from the heat and divide the mixture onto serving plates. Serve warm and enjoy!