Delicious on its own and AMAZING with a slice of Danish rye bread, this Frittata Cavolo is super easy to cook and loaded with healthy stuff. I love this recipe because it tastes so amazing, and because it actually was “the perfect food” for me during my healing journey.

Find out all the secrets to cooking this amazing dish, plus a very short story about my healing journey. Let’s get started!

Before moving on to my little frittata-story, I want to share with you more reasons to try this recipe. This frittata is:

Delicious & Nutritious
A recipe to die for
Smells amazing
It’s sweet, spicy and salty
& Tastes like the best pizza you’ve ever had
Topped with the most delicious parmesan crust
Loaded with healthy fats
Packed with vegetables
Perfect as breakfast, lunch or dinner
& One of most satisfying recipe I’ve ever tasted

A recipe for natural healing

This simple Frittata Cavolo recipe changed my life in a way that I could never have imagined …. You see, when I started my healing journey back in 2015-2016, I was eating this amazing dish every single morning (and sometimes in the evening too). It was one of the few things that I could eat without making me sick.

During my healing process, I became so fund of this recipe that I came-up with a few variations and this allowed me to eat my frittata every single day (and sometimes even twice a day). I used to love this recipe (and still do) and so did my wife, it still is a favorite in our little family, and a recipe that brings back powerful healing memories.

Looking back, I can recognize that my healing journey was about changing my mind in a way that allowed my body to transform, and later to heal. Cooking healthy recipes with real food ingredients was definitely the first step in my journey (and maybe the most important step). It gave me the motivation and the strength to move forward, and it taught me that food really matters.

During that period of deep healing, of mind and body transformation, this simple recipe was a constant that I could revert to over and over again. It was amazing for me and I hope that you will love it too.

Frittata Cavolo “not so secret” ingredients

This frittata cavolo is somehow unique in the sense that it’s made-up of 3 different layers. We start with the base layer which is made of cabbage, followed by the middle layer (made of eggs and raw vegetables), and we complete the recipe with a delicious cheese crust layer.

These are the ingredients that we’ll use to make this delicious-amazing-nutritious frittata cavolo:

Base Layer

  • White Cabbage (can also use pointed cabbage)

Middle Layer

  • Eggs (use organic eggs from chickens that we’re grown in a responsible way)
  • Bell Pepper
  • Leeks
  • White or Brown Mushrooms (Portobello are also amazing)
  • Black Pepper (optional)
  • Chili or Jalapeno (optional)
  • Herbs: dill, parsley or basil (fresh or dried, use at least one)
  • Salt

Top Layer

  • Parmesan Cheese (Parmigiano Reggiano or Grana Padano)
  • Tomato (optional)
  • Olives (I used green olives)
  • Leeks (a few slices)

Here’s how to prepare this Frittata

  • Start by adding chopped cabbage into an oven ready dish.
  • Next, prepare beaten eggs with salt, spices and vegetables. Be creative and experiment with your favorite veggies. For this recipe I used red peppers, mushrooms and leeks.
  • Note – Always include at least one of the following herbs: parsley, dill or basil. The herbs will enhance both the smell and the taste of this frittata.
  • Add beaten eggs (with veggies and spices) on top of the cabbage layer. The eggs will soak into the cabbage but the veggies will pretty much stay on top.
  • For the top layer use grated parmesan cheese (as much as you feel like).
  • Finish by decorating with green olives, maybe fresh basil, maybe tomato slices, … your choice of ingredients!
  • Bake in the oven for 30-40 min at 150 Celsius or until the parmesan has made a solid yellow-orange crust.
  • Remove from the oven when done. Serve fresh or store in the fridge for up to 1 day. Enjoy without guilt!

How to serve this Frittata Cavolo

This recipe can be served as is but personally I like it better with a slice of Danish rye bread (Dansk Rugbrød) or another sourdough type of bread. I love the sour taste of a true sourdough bread which is always low in gluten and naturally fermented. Its taste will compliment this sweet, salty and spicy frittata like few things can.

Usually this recipe doesn’t need any kind of “extras” but you can definitely serve it with things like:

  • Fresh tomatoes and cucumber salad
  • Raw walnuts or pecans
  • Raw olives
  • Pickled cucumbers
  • Pickled vegetables

I’m so happy to share this recipe with you and I truly hope that it will give you the same positive energy that it gave me. Plus it makes a great all-day delicious meal that I’m pretty sure you’ll love.

If you make this recipe, let me know so I can follow-up with you. I’m curious to see how it turned out for you, if you like it or what could be improved. Share a photo on Social Media and tag it #refreshmyhealth and I will follow back on you.

Sharing is caring, you know! Spread the love by sharing this post to someone you know will appreciate it.

🇮🇹 FRITTATA CAVOLO 🇮🇹

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 2 servings
Author: Marcel Corbeanu
Print Recipe Pin Recipe
Delicious by its own and AMAZING with a slice of Danish rye bread, this frittata cavolo was “the perfect food” for me, during my healing journey.

Ingredients

Base Layer

  • 100 g fresh cabbage (to cover the bottom of the dish)

Middle Layer

  • 5-6 medium eggs
  • 1/3 medium bell pepper (cubed)
  • 5 cm leeks (chopped)
  • 3-4 white or brown mushrooms (cut big)
  • black pepper (ground, as needed)
  • jalapenos (optional, as needed)
  • herbs: dill, parsley or basil (fresh or dried, use at least one)
  • 1 tsp Himalayan salt

Top Layer

  • 50-70 g parmesan cheese (grated, as much as needed)
  • 3-4 slices leeks
  • 4-5 olives (cut in half)

Instructions

Base Layer

  • Start by adding chopped cabbage into an oven ready dish. Use as much as needed to cover the base of your dish. The dish doesn’t have to be too big (see Notes section below).

Middle Layer

  • Add red peppers, mushrooms and leeks to a bowl. Add at least one of the following herbs: parsley, dill or basil.
  • Add eggs to the veggies bows and beat until combined.
  • Add beaten eggs and veggies over the cabbage layer. The eggs will soak into the cabbage but the veggies will pretty much stay on top.

Top Layer

  • For the top layer use grated parmesan cheese - I used the kind named Parmigiano Reggiano.
  • Finish by decorating with green olives, fresh dill, or maybe tomato slices, it's your choice.

How to Cook

  • Bake in the oven for 30-40 min at 150 Celsius or until the parmesan has made a solid yellow-orange crust.
  • Remove from the oven when the top layer has formed a crust and it smells amazing.
  • That was it! Enjoy fresh and hot, or store in the fridge for next day.

Notes

Make sure to use an oven ready dish that’s big enough to include the cabbage, eggs and some vegetables. But don't use a dish that’s too big because the whole point of cooking this frittata is to end-up with 3 different layers (cabbage, eggs and veggies, cheese and extras).
When it comes to the top layer of parmesan cheese, I used Parmigiano Reggiano but you can also use Grana Padano or even Pecorino. Sometimes I also used Cheddar cheese or a mix of parmesan and cheddar.
Course: Breakfast, Dinner, Lunch
Cuisine: Keto, Low-carb, Vegetarian, Whole30
Keywords: bell pepper, cabbage, eggs, herbs, leeks, mushrooms, olives, parmesan cheese
Marcel Corbeanu

Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.

Leave a Reply