Melt the butter in a non-stick pan over medium heat.

If using, add the chopped onion and cook until softened, about 3-4 minutes.

If using, add the minced garlic and cook for another 30 seconds until fragrant.

Add the thinly sliced Chinese cabbage and cook, stirring occasionally, until it's wilted and tender, about 5-7 minutes.

While the cabbage cooks, whisk the eggs in a small bowl with a pinch of salt and pepper.

Pour the whisked eggs over the cooked cabbage in the pan.

As the eggs start to set around the edges, gently push them towards the center of the pan, allowing the uncooked egg to flow underneath. Repeat until the eggs are mostly set but still slightly moist.

Sprinkle the grated cheese over the top of the scramble. Turn off the heat and let it sit for 1-2 minutes, or until the cheese is melted and gooey.

Serve immediately and enjoy your simple, cheesy, cabbage-y creation!