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I love this homemade frittata cavolo because it’s super easy to make, smells incredible and tastes amazing, plus you get tons of healthy nutrients out of the box.

When I started transitioning to a low-carb and keto way of eating, this was my go-to meal every single morning. It was so good that sometimes I would also cook it for lunch or dinner.

But that’s not all, it’s one of those keto approve recipes, loaded with healthy fats, quality proteins, vegetables and herbs. Plus it’s so easy to prepare that anyone can do it. Still, what I love most about this homemade frittata cavolo is that it smells incredible. And I mean INCREDIBLE.

How to make this frittata cavolo

The trick to making a great frittata cavolo is to see it as a different layers. Let me explain:

  1. The first layer is made of chopped cabbage. This layer goes at the bottom of your dish.
  2. We add the beaten eggs and vegetables on top of the cabbage, this being the second layer.
  3. And we finish with grated parmesan cheese as a third layer, plus sliced olives and fresh herbs.
  4. Cook in the oven for 45 minutes, until your frittata develops the most wonderful yellow crust you’ve ever seen.
  5. Wasn’t that easy? Wait until you’ll cook it yourself to see how good it actually is. Yes, it’s that good!

How to serve the frittata cavolo

If you ask me, I like serving this amazing dish with freshly baked Danish rye bread (Dansk Rugbrød) or anotther sourdough type of bread. I must say that the Danish rugbrød is my all-time favorite bread, due to its low gluten content and distinctive special sour taste. I’ve also included a few pomegranate seeds to balance the overall taste of what is one of the best dishes I’ve EVER cooked.

As for the actual taste, this frittata cavolo has a sweet and spicy taste, with a cheesy salty top. It’s sweet because of the cabbage, spicy due to the black pepper and cheesy because the grated parmesan that will cook into a delicious salty crust.

What’s not to like?

Give this recipe a try and I bet you won’t regret it! This simple frittata cavolo recipe works great as a fresh or ready-made breakfast, lunch or dinner. It’s guaranteed to nourish you from the inside out and it’s great for your gut flora as well. Did I mention that it smells and tastes awesome?

If you make this frittata cavolo, let me know! Leave a comment or take a picture and tag it #refreshmyhealth on Social Media. I’d love to see what you come up with. Enjoy and share it with your loved ones!

What’s your favorite frittata recipe? Would you try this one? Share in the comments.

Super Easy Frittata Cavolo

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 2 servings
Author: Marcel Corbeanu
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I love this homemade frittata cavolo because it's super easy to make, smells incredible and tastes amazing, plus you get tons of healthy nutrients out of the box. Enjoy and share!

Ingredients

  • 3 slices fresh cabbage (or as much as you need)
  • 5-6 medium eggs
  • 1/2 bell pepper (chopped)
  • white or brown mushrooms (as needed, cubed)
  • a few slices leeks (as needed)
  • 100 g parmesan cheese (grated)
  • green olives (as needed, seedless and sliced)
  • fresh basil
  • fresh parsley or dill
  • 1 tsp black pepper
  • 1 tsp salt

Instructions

  • Start by adding chopped cabbage into an oven ready tray (glass or ceramic). Add enough cabbage to cover the whole dish on the bottom and a bit more. You want to have enough of it to create the first layer of your frittata.
  • Prepare beaten eggs with salt, spices and vegetables like red peppers, mushrooms and leeks. Make sure to include one of the following herbs: parsley, dill or basil.
  • Add everything on top of the cabbage layer. The eggs will soak into the cabbage but the vegetables will pretty much stay on top. Don’t worry, you’re doing fine! This was the second layer of your frittata.
  • For the top layer, use grated parmesan cheese (I use the kind named Parmigiano Reggiano or Grana Padano).
  • Finish this layer by adding green olives, maybe fresh basil, maybe tomato slices, it’s your choice! Be creative with the toppings but keep it healthy.
  • That’s it for the layers! Cook your frittata in the oven for 30-40 min at 150-175 Celsius (so not too high) until the parmesan cheese has made a solid yellow-orange crust.
  • When done, remove from the oven and set aside to cool down for a few minutes. Enjoy fresh or store in the fridge for next day.

Notes

This recipe doesn’t make use of any kind of oils and it’s cooked in an oven ready ceramic or glass tray.
The basic idea of this recipe is to brake it down in 3 different layers:
  1. Layer 1: fresh cabbage
  2. Layer 2: beaten eggs with vegetables and spices
  3. Layer 3: grated parmesan and finishing spices
Course: Breakfast, Dinner, Lunch
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Sugar-Free, Vegetarian
Keywords: bell pepper, cabbage, eggs, mushrooms, 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.

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