This frittata with cabbage and carrot is a light, healthy, and flavorful dish that’s perfect for breakfast, brunch, or even a quick dinner. It’s packed with vegetables, seasoned with Italian herbs, and made with eggs to create a satisfying meal.
Ingredients
- ½ head of cabbage, shredded: Adds a mild, slightly sweet flavor and a crunchy texture.
- 1 carrot, shredded: Provides a touch of sweetness and vibrant color.
- 3 green onions, thinly sliced: Adds a mild, fresh onion flavor.
- Salt, to your preference: Amplifies the natural flavors of the ingredients.
- Black pepper, to your liking: Introduces a touch of spice and complexity.
- 1 teaspoon Italian herbs: A mix of dried herbs like oregano, basil, and thyme that adds a fragrant, savory flavor.
- 6 eggs: The base of the frittata, providing protein and structure.
- 2 tablespoons olive oil: For sautéing the vegetables and ensuring the frittata doesn’t stick.
Instructions
1. Prepare the Vegetables:
- Shred the cabbage and carrot using a special grater or a box grater with the largest holes.
- Thinly slice the green onions and set them aside.
2. Sauté the Vegetables:
- Warm 2 tablespoons of olive oil in a large skillet that can go in the oven, set to medium heat.
- Add the shredded cabbage and carrot to the skillet, season with salt, black pepper, and Italian herbs.
- Cook the vegetables, stirring occasionally, for about 5-7 minutes, or until they soften and start to caramelize slightly.
- Mix in the green onions and cook for an additional 2 minutes.
3. Prepare the Egg Mixture:
- In a large bowl, crack the eggs and whisk them until they are well beaten.
- Season the eggs with a little more salt and pepper to taste.
4. Cook the Frittata:
- Pour the beaten eggs over the sautéed vegetables in the skillet, spreading them evenly.
- Reduce the heat to low and let the frittata cook undisturbed for about 5-7 minutes, or until the edges start to set and pull away from the sides of the skillet.
5. Finish in the Oven (Optional):
- For a fully set and slightly browned top, you can transfer the skillet to a preheated oven (180°C/350°F) and bake for an additional 5-7 minutes.
- Alternatively, if you prefer, you can cover the skillet with a lid and cook on the stovetop until the eggs are fully set.
6. Serve and Enjoy:
- Once the frittata is cooked, remove it from the heat (or oven) and let it cool slightly.
- Slice the frittata into wedges and serve warm, garnished with extra green onions or fresh herbs if desired.
Conclusion
This frittata with cabbage and carrot is a delicious and nutritious way to enjoy a meal full of vegetables and protein. The combination of tender cabbage, sweet carrots, and fragrant Italian herbs creates a flavorful dish that’s both satisfying and healthy. It’s easy to make and versatile enough to serve for any meal of the day. Give this recipe a try, and enjoy a wholesome and tasty frittata with your family or friends!