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!

Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

Ingredients

Dough

• • 4 cups (500g) all-purpose flour

• • 1/3 cup (67g) granulated sugar
  • 1 packet (2 1/4 tsp) instant yeast
  • 1 tsp salt

• • 3/4 cup (180ml) warm milk
  • 1/4 cup (60g) unsalted butter, melted
  • 2 large eggs, at room temperature

Filling

• • 1/2 cup (100g) brown sugar
  • 2 tbsp (30g) granulated sugar
  • 2 tbsp (30g) ground cinnamon

• 1/3 cup (80g) unsalted butter, softened
• 3/4 cup (90g) finely chopped walnuts

Cream Cheese Frosting

• • 1/2 cup (115g) cream cheese, softened

• • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp vanilla extract

• 1-2 tbsp milk (optional, for thinning)

Directions

• • Combine flour, sugar, salt, and yeast in a large mixing bowl.
  • Add warm milk, melted butter, and eggs. Mix to form a dough.

• • Knead on a floured surface for 8-10 minutes until smooth, or mix with a stand mixer for 5-7 minutes.
  • Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
  • Mix brown sugar, granulated sugar, and cinnamon for the filling.

• • Punch down dough and roll into a 16×12 inch (40×30 cm) rectangle.
  • Spread softened butter over dough and sprinkle with cinnamon-sugar mixture and walnuts.
  • Roll dough tightly, slice into 12 even rolls, and arrange in a greased 9×13 inch (23×33 cm) baking dish.

• • Cover and let rise for 30-45 minutes. Preheat oven to 350°F (175°C).
  • Bake for 20-25 minutes until golden brown.
  • Beat cream cheese, butter, powdered sugar, and vanilla until smooth for the frosting. Spread over slightly cooled rolls.

Serving Suggestions

• • Serve warm with hot coffee or tea.
  • Pair with a side of fresh fruit for a balanced breakfast.
  • Add a drizzle of caramel sauce for extra indulgence.

• Top with extra chopped walnuts for added crunch.
• Serve as a holiday breakfast centerpiece with festive décor.

Cooking Tips

• • Use room-temperature ingredients for a softer dough.

• • Roll the dough evenly to ensure uniform baking.
  • Use dental floss to cut the rolls for clean slices.
  • Don’t overbake to keep the rolls soft and moist.

• Adjust the sweetness of the frosting by adding more or less powdered sugar.

Nutritional Benefits

• • Walnuts provide healthy fats and omega-3 fatty acids.
  • Cinnamon may help regulate blood sugar levels.

• A small portion offers a satisfying energy boost.

Dietary Information

• Contains gluten, dairy, and nuts.
• Not suitable for vegan or gluten-free diets without modifications.

Peach Dream Cake Recipe

Ingredients

For the Dough

• 1 egg
• 100 g (1/2 cup) sugar
• 8 g (1 tablespoon) vanilla sugar
• Rind of 1 lemon (finely grated)
• 140 g (10 tablespoons) butter, softened
• 300 g (2 1/2 cups) plain flour
• 10 g (2 teaspoons) baking powder

For the Cream

• 400 ml (1 2/3 cups) milk
• 2 egg yolks
• 60 g (5 tablespoons) sugar
• 8 g (1 tablespoon) vanilla sugar
• 3 tablespoons cornstarch
• 3 tablespoons sour cream or mascarpone
• 30 ml (2 tablespoons) lemon juice

Other Ingredients

• 800 g (28 oz) peaches in syrup, drained
• 1 egg white (for brushing)
• Sliced almonds (for decoration)

Step-by-Step Instructions

1. Preparing the Dough

Start by beating the egg, sugar, and vanilla sugar together in a large bowl until the mixture becomes foamy and light. Add the grated rind of one lemon to infuse the dough with a refreshing citrus aroma. Add the softened butter and continue to beat until you achieve a smooth, creamy consistency.

Sift the flour and baking powder together to ensure even distribution of the leavening agent. Gradually add this dry mixture to the egg and butter mixture, stirring gently. Continue until a dough forms. The dough should be smooth and not sticky.

Divide the dough into two portions, making one slightly larger than the other. Roll out the larger portion into a circle and use it to line the bottom of a 25 cm (10 inch) cake tin. Make sure the dough fits snugly against the edges, then use a fork to pierce the base of the dough all over. This helps prevent bubbling during baking.

2. Making the Cream Filling

In a medium saucepan, combine the milk, egg yolks, sugar, and vanilla sugar. Whisk thoroughly until all the ingredients are fully mixed. Add the cornstarch and lemon juice to the milk mixture and continue to whisk until smooth and free of lumps.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard-like consistency. This process may take several minutes, so be patient and keep stirring to avoid burning or curdling.

Once thickened, remove the saucepan from the heat and allow the cream to cool slightly. After it has cooled, fold in the sour cream or mascarpone to add a rich, tangy flavor and extra creaminess to the filling.

3. Assembling the Cake

Spread the cooled cream filling evenly over the prepared dough in the cake tin, smoothing the surface with a spatula. Drain the peaches well, then slice them thinly. Arrange the peach slices over the cream filling in an even layer, covering the entire surface.

Roll out the smaller portion of the dough into a circle, just large enough to cover the top of the cake. Carefully place this dough over the peaches, gently pressing the edges to seal. Trim any excess dough if necessary.

4. Finishing Touches and Baking

Lightly beat the egg white until frothy, then brush it over the top layer of dough. This will give the cake a beautiful sheen when baked. Sprinkle a handful of sliced almonds over the top for a delightful crunch and an elegant finish.

Bake the cake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the top is golden brown and the almonds are lightly toasted. The cake should be firm to the touch and the edges should be slightly pulling away from the tin.

5. Cooling and Serving

Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This cake can be served warm or at room temperature, making it versatile for any setting.

Nutritional Information (Per Serving, Approximately 10 Servings)

• Calories: 320
• Protein: 5 g
• Carbohydrates: 45 g
• Sugars: 20 g
• Fat: 15 g
• Saturated Fat: 8 g
• Fiber: 2 g
• Sodium: 150 mg

Tips for Success

• Peach Selection: If using fresh peaches, poach them briefly in sugar syrup to soften before adding to the cake.
• Dough Handling: If the dough feels too soft to roll, chill it in the refrigerator for 10-15 minutes to make it easier to handle.
• Decoration: For an extra touch, dust the cooled cake with powdered sugar before serving or add a drizzle of honey for added sweetness.

Enjoy the Peach Dream Cake with a cup of tea or coffee. The combination of buttery crust, velvety cream, and juicy peaches makes every bite a dream come true!

Avocado and Spinach Egg Salad: A Nutritious and Creamy Delight 

Looking for a light, delicious, and healthy meal? This Avocado and Spinach Egg Salad is the perfect choice! It’s not only packed with protein and healthy fats but also bursting with fresh greens and vibrant flavors. Whether you’re in need of a light lunch or a refreshing side dish, this creamy salad will satisfy your cravings while nourishing your body.

Ingredients:

•  2 ripe avocados, diced
•  4 hard-boiled eggs, chopped
•  4 cups fresh spinach, chopped
•  1/2 red onion, finely chopped
•  1 cucumber, diced
•  Juice of 1 lemon
•  1 tablespoon honey or maple syrup (optional, for sweetness)
•  2 tablespoons extra virgin olive oil
•  Salt and pepper, to taste
•  Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Prepare the Ingredients:

Start by preparing all your fresh ingredients. Dice the avocados into small pieces and place them in a large mixing bowl. Chop the hard-boiled eggs into bite-sized pieces and add them to the bowl along with the avocados. Next, wash and chop the spinach into smaller pieces so that it’s easier to mix. Finely chop the red onion and dice the cucumber. These ingredients will add flavor, texture, and crunch to the salad, creating the perfect balance.

2. Combine the Salad:

Once all the ingredients are prepped, combine the diced avocados, chopped eggs, spinach, red onion, and cucumber in the large mixing bowl. Give them a quick stir to mix everything together evenly.

3. Make the Dressing:

In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, and honey or maple syrup (if you’re using it). Add a pinch of salt and pepper to taste. Whisk until the dressing is smooth and well-combined. The lemon juice adds a tangy kick, while the honey or maple syrup gives a hint of sweetness to balance the flavors.

4. Dress the Salad:

Pour the prepared dressing over the salad mixture and gently toss everything together until the dressing coats all the ingredients. Be careful not to mash the avocado too much – you want to keep its creamy texture intact.

5. Garnish and Serve:

Once the salad is dressed, garnish with fresh parsley or cilantro for an extra pop of color and flavor (optional). Serve the salad immediately to enjoy its creamy, fresh taste.

Tips for Perfecting Your Avocado and Spinach Egg Salad:

•  Serve with a side of whole grain bread or crackers for a complete, filling meal.
•  For extra crunch, add sliced radishes or bell peppers to the salad.
•  Sprinkle crumbled feta cheese or toasted nuts on top for added flavor and texture.

This Avocado and Spinach Egg Salad is not only a nutritious option, but it’s also versatile enough to customize according to your preferences. Whether you add a bit of spice with chili flakes or switch up the herbs, this salad is sure to become a go-to favorite in your recipe collection. Enjoy!

Apple Cake with Dried Cherries

Ingredients:

• • 3 medium eggs
  • 100 grams (1/2 cup) butter
  • 100 grams (1/2 cup) sugar (adjust to taste)

• • Approximately 310 grams (2 1/2 cups) wheat flour
  • 1.5 teaspoons baking powder
  • A pinch of salt

• • Vanilla extract (to taste)
  • 2 apples (400-500 grams), peeled, cored, and diced
  • 30 grams (1/4 cup) dried cherries, raisins, or nuts (optional)

Directions:

1. 1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a baking pan.
   2. Prepare Batter: In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

1. 1. Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
   2. Add Apples and Mix-ins: Fold in the diced apples and dried cherries, raisins, or nuts if using.
   3. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Serving Suggestions:

• • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

• Pair with a cup of tea or coffee for a delightful afternoon treat.

Cooking Tips:

• • For a richer flavor, use brown sugar instead of white sugar.

• Ensure apples are well-diced to distribute evenly throughout the batter.

Nutritional Benefits:

• • Apples add natural sweetness and fiber.
• Dried cherries or raisins contribute antioxidants and vitamins.

Dietary Information:

• • Contains dairy and eggs.

• Can be adapted to be dairy-free by using a non-dairy butter substitute.

Nutritional Facts (per serving, approximate):

• • Calories: 250

• • Protein: 4g
  • Carbohydrates: 35g
  • Fat: 12g

Storage:

• • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for longer storage up to 1 week.

Why You’ll Love This Recipe:

• • Easy to make with everyday ingredients.
  • Perfectly combines fruity and sweet flavors.

• Great for both casual and special occasions.