🇮🇹 FRITTATA CAVOLO 🇮🇹
Servings: 3 servings
Print RecipeDelicious 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. Enjoy!
Equipment
- Bowl
- Heat Resistant Tray
Ingredients
Base Layer
- 200-250 g white cabbage or pointed cabbage (chopped)
Middle Layer
- 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)
- jalapeño (optional, as needed)
- herbs: dill, parsley or basil (fresh or dried, use at least one)
- 1 tsp Himalayan salt
Top Layer
- 80-100 g parmesan or cheddar cheese (grated, as much as needed)
- 3-4 slices leeks
- 4-5 olives (cut in half)
- 1 tomato (optional, slices)
Instructions
Step1 - Base Layer
- Start by adding chopped cabbage into an oven ready dish. Use as much cabbage as is needed to cover at least half the height of the dish (see images from article).
Step 2 - Middle Layer
- Add sliced red pepper, mushrooms and leeks to a bowl. Also include salt and at least one of the following herbs: parsley, dill or basil.
- Crack eggs into the same bowl and beat them using a fork.
- Note - Alternatively, you could beat the eggs in a separate bowl and combine them with the veggies and spices afterwards.
- Last step, pour beaten eggs (with veggies, salt and spices) over the first layer (the cabbage layer). The eggs will soak into the cabbage but the veggies will pretty much stay at the top.
Step 3 - Top Layer
- For the top layer use grated parmesan or cheddar cheese (as much as you need to cover everything). I used the kind named Parmigiano Reggiano but other times I may use aged English Cheddar.
- Finish by decorating with green olives, fresh dill, or maybe a few tomato slices. It’s up to you to choose what kind of extras you’ll be using here.
How to Cook this Frittata
- Bake in the oven for 40-45 min at 180-200 Celsius, or until the cheese layer at the top will develop into a solid yellow-orange crust.
- Inspect it from time to time, making sure not to burn the frittata too much on the sides or on top. You’ll know it’s ready when your kitchen will start smelling like an Italian pizza house (you’ll see what I’m talking about!).
- DONE! Enjoy this delicious frittata 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, beaten eggs and all the vegetables.
Stay away from a dish that is too big because the whole point of making this recipe is to end-up with a layered frittata (cabbage, eggs and veggies, cheese and toppings).
Use as much cabbage as you need to cover the bottom of your dish and at least half its height (see images from article above). This will keep the eggs from sticking to the bottom and will create a nice and dense layer of cabbage.
When it comes to cheese, I like using Parmigiano Reggiano or Grana Padano, and even Pecorino Romano. Other times I may use aged English Cheddar or a mix of parmesan and cheddar.
Depending on the size of the dish used, sometimes you’ll see a bit of hot cheese dripping out of the tray and into the oven. If that happens, take a minute to clean the oven and continue to cook at a slightly lower cooking temperature.