This hearty and flavorful frittata is packed with shredded cabbage, colorful vegetables, and savory seasonings. It’s a great way to use up leftover vegetables and makes a perfect brunch, lunch, or light dinner.
Ingredients:
- Vegetables:
- 1 medium head of cabbage, shredded (about 4 cups)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved (optional)
- Eggs & Dairy:
- 8 large eggs
- 1/2 cup milk (or heavy cream)
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1/4 cup grated Parmesan cheese
- Seasoning & Flavor:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for spice)
- Salt and pepper to taste
- Fresh parsley or chives, chopped, for garnish
Instructions:
- Prepare the Vegetables: Shred the cabbage. Dice the bell peppers, zucchini, and red onion. Slice the mushrooms and halve the cherry tomatoes (if using). Mince the garlic.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened. Add the bell peppers, zucchini, and mushrooms, and cook for another 5-7 minutes until tender-crisp. Add the minced garlic and cook for another minute until fragrant.
- Add Cabbage and Tomatoes: Add the shredded cabbage and cherry tomatoes (if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cabbage is slightly wilted.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk (or cream), cheddar cheese, Parmesan cheese, oregano, thyme, red pepper flakes (if using), salt, and pepper.
- Combine Vegetables and Eggs: Pour the egg mixture over the vegetables in the skillet. Stir to combine.
- Bake the Frittata:
- Preheat oven to 375°F (190°C).
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and golden brown.
- Alternatively, you can transfer the mixture to a greased baking dish (9×13 inch) and bake.
- Cool and Serve: Let the frittata cool slightly before slicing and serving. Garnish with chopped fresh parsley or chives, if desired.
Tips and Notes:
- Vegetable Variations: Feel free to use other vegetables like spinach, kale, broccoli, or carrots.
- Cheese Variations: You can use other cheeses like Gruyère, Swiss, or feta.
- Spice It Up: Add a dash of hot sauce or a sprinkle of cayenne pepper for a spicy kick.
- Make Ahead: You can prepare the vegetables ahead of time and refrigerate them for up to 24 hours before cooking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious Savory Cabbage and Vegetable Frittata!