Cabbage Frittata
This cozy cabbage frittata is light, nourishing, and packed with flavor. Baked in the oven with simple ingredients like cabbage, eggs, and cheese, it’s perfect for breakfast, lunch, or a quick weeknight dinner. Includes flour-free and gluten-free options!
Servings: 6
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.
Video
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Nutrition
Calories: 184kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 555mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2121IU | Vitamin C: 19mg | Calcium: 176mg | Iron: 1mg
