Large Cabbage Frittata
A quick and easy cabbage frittata that converts even cabbage skeptics into fans. Thinly sliced cabbage coated in egg creates a golden, crispy exterior while maintaining a pleasant bite. Serve with spicy harissa mayo for an extra flavor kick.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Lunch
Cuisine: Healthy, Vegetarian
Diet: Gluten Free, Vegetarian
Keyword: Breakfast, Budget-Friendly, Healthy
Servings: 2
Author: Shelly
- 2 cups packed thinly sliced green cabbage
- 3 eggs
- ¼ teaspoon salt
- ¼ cup olive oil
- Harissa Mayo - optional
- 1 heaping tablespoon mayonnaise
- 1 tablespoon harissa
- 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar
Whisk the eggs in a medium bowl. Add the cabbage and salt and toss well to coat the cabbage in the egg.
Warm the oil in a large skillet on medium-high heat. Put the cabbage mixture in and flatten over the skillet. Lower the heat to medium and cook for 5 minutes. Flip with a spatula or two, cover with a lid and cook for 5 more minutes.
Meanwhile mix the harissa mayo ingredients in a small bowl until smooth.
Cut the frittata into pieces and serve.