“The Weight-Loss Vegetable Recipe That Helped My Grandmother Shed Pounds!”

Prepare the Vegetables:
Peel and thinly slice the potato, carrot, onion, and cabbage. The thinner you slice the vegetables, the quicker they will cook and blend together in the dish.

Cook the Vegetables:
Heat a large skillet over medium heat. Add the sliced onions and carrots first, cooking for 2-3 minutes until they begin to soften. Add the sliced potato and cabbage, along with 30 ml of water to help steam and soften the vegetables.

Simmer:
Cover the skillet and let the vegetables cook for about 10-15 minutes, stirring occasionally. If needed, add a bit more water to prevent burning and keep the vegetables tender.

Add the Eggs:
Once the vegetables are tender and have cooked down, crack the eggs directly into the skillet. Gently stir the mixture so the eggs distribute throughout the vegetables. Cover and let cook for 2-3 minutes until the eggs are fully cooked.

Season and Serve:
Season with salt and pepper to taste. Once everything is cooked and well-mixed, remove from heat and serve immediately.

Serving and Storage Tips:

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