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 (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 remain 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 or cheddar cheese, or a mix of the two.
Finish this layer by adding green olives, maybe fresh basil (chopped) or a few slices of bell pepper, 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 150-170 Celsius (so not too high) until the cheese on top has developed a solid yellow-orange crust.
Remove from the oven and set aside to cool down for a few minutes. Enjoy fresh or store in the fridge for next day.