1 tablespoon avocado oil, coconut oil, ghee or butter 2 cups very thinly sliced Veggie Box cabbage Veggie Box garlic scapes, thinly sliced Pinch of sea salt Pinch of red pepper flakes 4 eggs 1 teaspoon soy sauce 1/2 teaspoon toasted sesame oil 1 tablespoon toasted sesame seeds 1/2 cup flour Avocado oil, coconut oil, ghee or butter, for sautéing 1/2 lemon

Heat a tablespoon of oil or butter in a large sauté pan,
stir in the cabbage and scapes. Add a pinch of salt and
red pepper flakes. Sauté for 3-4 minutes. In a
large bowl, whisk together the eggs, soy sauce,
sesame oil, and sesame seeds. Whisk in the almond
flour until smooth. Stir in the vegetables. Using the
same pan, heat more oil or butter over medium-high
heat. Drop ¼ cup portions of the batter into the pan.
Squash them flat as they cook and spread the
vegetables to the edges. Cook for a couple of minutes,
and then flip and cook until the second side is brown,
just another minute. Sprinkle with salt. Squeeze a
little lemon on top.