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Easy, light and delicious, this cabbage frittata recipe is a must try! If you’ve been here a while, you know I love cabbage. It’s one of those vegetables that’s always in my kitchen – reliable, versatile, and wildly underrated.
Cabbage is budget-friendly, packed with fiber, and it lasts forever in the fridge. It softens beautifully when cooked, takes on flavor from herbs and spices, and works in everything from soups to casseroles to this easy oven-baked frittata.
Whether I’m trying to stretch a meal, clean out the fridge, or just want something light and satisfying, cabbage always shows up for me.
This cozy cabbage frittata is a go-to recipe I make on busy days — it’s nourishing, high in protein and fiber, and full of flavor with no fancy ingredients.
Why You’ll Love This Cabbage Frittata
- Easy to prep, bake, and store
- Packed with veggies, protein, and flavor
- Comforting and cheesy without being heavy
- Budget-friendly and family-approved
- Perfect for any meal of the day: breakfast, lunch, or dinner
- Meal prep–friendly and freezer-safe
What You’ll Need For This Cabbage Frittata
Base Ingredients:
- 100g shredded mozzarella cheese (save some for topping)
- 4 large eggs
- 4 tbsp flour (or cornstarch – see tips below)
- 1/4 cup (50 ml) milk
- 2 tbsp olive oil
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp onion powder (optional)
Vegetables:
- About 4 cups finely shredded cabbage
- 1 medium carrot, grated
- 1 small onion, chopped
- A handful of chopped parsley
How to Make Cabbage And Egg Bake
1. Prepare the vegetables
Finely shred the cabbage, grate the carrot, and chop the onion and parsley. Keep everything small so it cooks quickly and blends well into the batter.
2. Sauté the veggies
In a large skillet, heat olive oil. Add the chopped onion and cook for 2–3 minutes, then add the cabbage and carrot. Sauté until soft and slightly golden (about 5–7 minutes). Season lightly with salt and pepper and let cool.
3. Make the egg batter for the cabbage frittata
In a large bowl, whisk the eggs. Add the flour (or substitute), milk, olive oil, baking powder, salt, black pepper, oregano, paprika, garlic powder, and onion powder. Mix until smooth.
4. Combine
Fold in the cooled veggie mixture and most of the cheese.
5. Bake
Preheat oven to 180°C (350°F). Line or grease a baking dish. Spread the mixture evenly, top with the rest of the cheese, and bake for 20–25 minutes or until golden and set. A toothpick should come out clean from the center.
6. Rest and serve
Let it cool for 5–10 minutes before slicing. Garnish with fresh parsley and serve warm or cold.
Tips, Swaps And Variations For this Frittata With Carrots And Cabbage
Texture
This bakes up 1–1.5 inches thick — moist inside with a light golden crust on top. Pre-cooking the cabbage helps avoid sogginess.
Flour Substitutes
- Cornstarch – same amount, for a fluffier result
- Oat flour / gluten-free blend – for a GF version
- Almond flour – lower-carb, softer texture
- No flour – makes a crustless frittata, still works but is slightly looser
Add-ins
- Bell pepper, spinach, or grated zucchini (sautéed first)
- Cooked bacon, ham, or sausage
- Chili flakes or cayenne for heat
- Flax or hemp seeds for extra fiber
How to Store and Reheat
- Fridge: Up to 3 days in an airtight container
- Freezer: Cool, slice, wrap, and freeze for up to 2 months
- Reheat: Microwave or oven until warm. Great for lunchboxes or quick snacks.
How to Serve This Carrot Cabbage And Egg Bake
- With a spoonful of yogurt or sour cream
- Alongside sliced tomatoes or a green salad
- Tucked into pita or served with crusty bread
- With ketchup if you’re a kid at heart, like my son does
More Recipes You’ll Love
Cabbage Frittata
Video
Ingredients
- 4 large eggs
- 4 tbsp flour, or cornstarch – see notes
- 1/4 cup 50 ml milk
- 2 tbsp olive oil
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp onion powder, optional
- 100 g shredded mozzarella cheese, save some for topping
Vegetables:
- 4 cups finely shredded cabbage
- 1 medium carrot, grated
- 1 small onion, chopped
- A handful of chopped parsley
Instructions
Prepare the vegetables:
- Shred the cabbage, grate the carrot, and chop the onion and parsley. Keep everything fine for quick cooking and easy mixing.
Sauté:
- In a skillet, heat the olive oil. Add chopped onion and sauté for 2–3 minutes. Add cabbage and carrot. Cook for 5–7 minutes, or until softened. Lightly season and let cool.
Make the egg batter:
- In a large bowl, whisk the eggs. Add flour, milk, olive oil, baking powder, salt, pepper, oregano, paprika, garlic powder, and onion powder. Mix until smooth.
Combine:
- Fold in the cooled veggies and most of the shredded cheese.
Bake:
- Preheat oven to 180°C (350°F). Line or grease a baking dish. Pour in the mixture, smooth the top, and sprinkle with remaining cheese.
- Bake for 20–25 minutes or until set and golden. A toothpick should come out clean from the center.
Cool and slice:
- Let cool for 5–10 minutes before slicing. Garnish with fresh parsley.
Flour alternatives:
- Cornstarch (1:1) for a fluffier texture. Oat flour or gluten-free blend for GF. Almond flour for lower carb. Or skip the flour for a looser, crustless version.
Add-ins:
- Bell peppers, sautéed zucchini, spinach, cooked bacon, or chili flakes for spice.
Storage:
- Fridge: 3 days. Freezer: 2 months. Reheat in microwave or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
