Keto Cabbage "Hash Browns" & Eggs with Tomato-Chive Salad

Directions

1. Wash and dry all fresh produce.
2. Quarter the cabbage lengthwise, then thinly slice crosswise and place in a medium bowl. Add the chopped chives and thinly sliced shallot to the bowl.
3. Peel and cut the shallot into thin half rings, adding them to the cabbage and chives.
4. Preheat a nonstick skillet over medium-high heat.
5. Whisk the eggs with salt, pepper, and garlic powder, then stir the spices into the cabbage mixture.
6. When the skillet is hot, pour in a small amount of olive oil and swirl to coat the bottom. Add the cabbage mixture, press down with a spatula to flatten, and form four hash browns. Cook about 3 minutes per side until tender and golden, then transfer to a plate and loosely cover with foil.
7. Halve the grape tomatoes and chop the chives; toss them with olive oil, salt, and pepper in a small bowl to form the salad. Wipe the skillet clean, return to medium heat, add a little oil, and swirl to coat.
8. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites set and the yolks remain runny, about 3–4 minutes. Plate with the hash browns and tomato-chive salad.
9. Serve by dividing the hash browns, eggs, and salad between plates.