Rustic Cabbage and Egg Frittata: A Weekend Comfort Dish

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Rustic Cabbage and Egg Frittata

The Culinary Story

This hearty frittata celebrates the simplicity of home cooking, transforming humble ingredients into a delicious, nutritious meal. Inspired by Mediterranean and European home cooking traditions, this dish proves that comfort food can be both quick and incredibly satisfying.

Ingredients List

  • Eggs: 5-6 large
  • Salt: Pinch
  • Olive Oil: 3 tablespoons (45 ml)
  • Onion: 1 medium (about 150g)
  • Carrot: 1 medium (about 100g)
  • White Cabbage: 2 lb / 900g (half a large head)
  • Black Pepper: To taste
  • Oregano: 1/2 tsp (2g)
  • Sweet Paprika: 1/2 tsp (2g)
  • Garlic Powder: 1/2 tsp (2g)
  • Onion Powder: 1/2 tsp (2g)
  • Dry Parsley: 1/2 tsp (2g)
  • All-Purpose Flour: 1 tablespoon (optional, 8g)
  • Fresh Parsley: For garnish
  • Manchego Cheese: Optional (50g)

Step-by-Step Cooking Instructions

  1. Prepare the Vegetables Heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion and sauté for 5 minutes until translucent.
  2. Add Carrots Grate the carrot and add to the pan. Fry for an additional 2 minutes.
  3. Cook the Cabbage Chop the cabbage and add to the skillet. Cook for 10-12 minutes over medium heat, stirring occasionally.
  4. Season the Mixture Add salt, black pepper, oregano, sweet paprika, garlic powder, onion powder, and dry parsley. Mix well.
  5. Prepare the Egg Mixture In a large bowl, whisk the eggs. Add the cooked cabbage mixture and mix thoroughly. If using, sprinkle in the flour and mix.
  6. Cook the Frittata Heat 1 tablespoon of olive oil in an oven-safe skillet. Pour the egg and cabbage mixture into the pan.
  7. Finish Cooking Cook on stovetop for 2 minutes until the bottom sets. Transfer to a preheated oven at 400°F/200°C for 4 minutes.
  8. Optional Cheese Finish If desired, sprinkle Manchego cheese on top and broil for 1 minute until cheese melts.
  9. Garnish and Serve Sprinkle with fresh parsley before serving.

Nutritional Information

  • Serving Size: 1 slice
  • Calories: 180
  • Protein: 10g
  • Carbohydrates: 8g
  • Fat: 12g
  • Fiber: 3g

Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 4-6

Pro Cooking Tips

  • Use a non-stick or well-seasoned cast-iron skillet
  • Ensure cabbage is not too watery before adding eggs
  • Let the frittata rest for 5 minutes after cooking for easier slicing

Variations and Substitutions

  • Cheese Options:
    • Replace Manchego with Parmesan
    • Use feta for a tangy twist
    • Omit cheese for a lighter version
  • Protein Additions:
    • Add diced ham or bacon
    • Mix in cooked chicken or turkey
    • Use plant-based protein for vegetarian option

Frequently Asked Questions

Q1: Can I make this ahead of time? Yes, it reheats well and can be stored in the refrigerator for 2-3 days.

Q2: Is this dish gluten-free? Omit the flour to make it gluten-free.

Q3: Can I use a different type of cabbage? Yes, green or savoy cabbage work well.

Q4: How do I know when the frittata is fully cooked? The eggs should be set and slightly golden on top.

Q5: Can I freeze this frittata? Best enjoyed fresh, but can be frozen for up to 1 month.

Storage and Make-Ahead Tips

  • Refrigerate in an airtight container for 2-3 days
  • Reheat in oven at 325°F for best texture
  • Serve at room temperature or slightly warm

Enjoy your delicious Cabbage and Egg Frittata – a true weekend comfort meal!