Savory Cabbage and Carrot Frittata with feta
Table of Contents
A Savory Cabbage and Carrot Frittata with feta is a delicious and healthy dish that’s perfect for breakfast, brunch, or even dinner. The crisp, earthy flavors of cabbage and sweet carrots pair wonderfully with the creamy feta, making this frittata both satisfying and nutritious. It’s easy to prepare and requires minimal ingredients, making it ideal for a quick weeknight meal or a special gathering.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
Vegetables and Herbs:
1/2 cabbage (approximately 600g, finely shredded)
1 onion (finely chopped)
2 carrots (grated)
A few sprigs of parsley (finely chopped, for garnish)
Batter:
4 eggs
4 tablespoons of flour
1/4 cup of milk (50 ml)
2 tablespoons of olive oil
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of oregano
100g of feta cheese
Making It Step by Step
Prepare the Vegetables
Start by prepping your vegetables. Finely shred the cabbage using a knife or a food processor. Grate the carrots and finely chop the onion and parsley. Set them aside. This mix of vegetables will add color, crunch, and nutrition to your frittata.
Sauté the Vegetables
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the shredded cabbage and grated carrots to the pan. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and the carrots are tender. Season with a pinch of salt and pepper to taste. Once cooked, remove the vegetables from the heat and set them aside to cool slightly.
See also Baked Cauliflower Tastes Better Than Meat! Crispy Roasted Cauliflower
Prepare the Egg Batter
In a large mixing bowl, whisk the eggs until they are well beaten and slightly frothy. Add the flour, milk, olive oil, baking powder, salt, black pepper, and oregano to the eggs. Whisk everything together until the batter is smooth and free of lumps. This batter will bind the vegetables together and give the frittata its fluffy texture.
Combine the Vegetables and Batter
Once the sautéed vegetables have cooled slightly, gently fold them into the egg batter. Make sure the vegetables are evenly distributed throughout the mixture. This will ensure that each bite of the frittata is packed with flavor and texture.
Add the feta Cheese
Fold in the shredded mozzarella cheese, reserving a little to sprinkle on top of the frittata. The mozzarella will melt as the frittata cooks, adding a delicious creaminess to the dish.
Cook the Frittata
Preheat your oven to 180°C (350°F). Grease an oven-safe skillet or baking dish with olive oil. Pour the vegetable and egg mixture into the prepared pan, spreading it out evenly with a spatula. Sprinkle the remaining mozzarella cheese on top.
Place the frittata in the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown. To check if it’s done, insert a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.
Garnish and Serve
Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley for a pop of color and extra flavor. Serve the frittata warm, either on its own or with a side of salad, bread, or yogurt for a complete meal.
See also Vegetable Ramen Stir-Fry
Cooking Tips
Vegetable Variations
Feel free to add other vegetables to the mix, such as bell peppers, spinach, or zucchini. Just be sure to sauté them before adding them to the batter to remove excess moisture.
Cheese Options:
If you prefer, you can swap out mozzarella for other cheeses like cheddar, gouda, or feta. Each will give the frittata a different flavor and texture.
Even Cooking:
To ensure the frittata cooks evenly, avoid overloading the batter with too many vegetables or cheese. Stick to the proportions in the recipe for the best results.
Make It Spicy:
If you like a bit of heat, you can add a pinch of chili flakes or cayenne pepper to the egg batter for a spicy kick.
Storage
In the Refrigerator:
This frittata stores well in the fridge. Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply microwave it for a minute or two, or warm it up in the oven at a low temperature until heated through.
In the Freezer:
You can also freeze this frittata. Once it’s completely cooled, slice it into individual portions, wrap each piece in plastic wrap, and store them in a freezer-safe bag or container for up to 2 months. To reheat, thaw overnight in the fridge and then reheat in the oven or microwave.
Tips and Tricks:
Veggie Variations:
Feel free to swap in other veggies like spinach, bell peppers, or zucchini based on what you have on hand.
For a Crispy Bottom:
If you like a crispy bottom to your frittata, use a cast-iron skillet and let it cook a bit longer on the stovetop before transferring to the oven.
See also Veggie-Loaded Breakfast Frittata Cups Recipe
Cheese Variations:
If you’re not a fan of feta, try goat cheese, cheddar, or mozzarella for a different flavor profile.
Meal Prep:
This frittata can be made in advance and stored in the fridge for up to 3 days, making it a great option for meal prep.
Add Extra Flavor:
A dash of hot sauce, chili flakes, or smoked paprika can add extra depth to the flavor.
Nutritional Facts (Per serving, based on 6 servings)
Calories: Approximately 250 kcal
Protein: 12g
Carbohydrates: 15g
Fat: 15g
Fiber: 3g
Calcium: 20% of the recommended daily intake
Iron: 8% of the recommended daily intake
This frittata is a great way to sneak in veggies, and it’s so versatile that you can tweak it to fit your personal taste!