Cut the cabbage into small ribbons.
Heat up a non-stick pan and fry the bacon pieces until they are starting to get crispy edges. I didn’t use any added fat as there is plenty of (tasty!) fat coming out of this bacon.
Add the garlic and stir.
Add the cabbage, stir a couple of times, turn the heat to low and cover with lid.
Let cook (stirring occasionally) until the cabbage softens, but leave a bit of a bite (depending on your preferences of course).
Slightly beat the eggs and mix in the cheeses.
Take the cabbage off the heat and quickly stir in the egg-cheese mixture.
The bacon and cheese add enough saltiness, but you can add some black pepper for a little kick.
Serve and enjoy!
* You can use other cheese mixes; the original recipe uses a mix of 50/50 Parmesan/Pecorino.