My Dinner: Simplicity and Minimal Waste
For tonight’s dinner, I used leftovers from breakfast: 100 grams of cabbage (0.22 pounds) and 100 grams of potatoes (0.22 pounds). To this, I added four chicken eggs and 20 grams of butter (about 0.7 ounces).
I fried everything in a pan. The result was a simple, hearty, and delicious dish that shows how to minimize waste and create a great meal using what’s on hand.