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Super Easy Frittata Cavolo in white round plate, served with rye bread, top-down view
5 from 3 votes

Super Easy Frittata Cavolo

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 servings
Print Recipe
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!

Equipment

  • Bowl
  • Heat Resistant Dish

Ingredients

Frittata

  • 3 leaves fresh summer cabbage (chopped))
  • 4 medium eggs (free range, organic if possible)
  • 1/2 bell pepper (chopped)
  • 2 white or brown mushrooms (cubed)
  • 4 slices leeks (chopped)
  • 80 g parmesan cheese (or aged cheddar cheese, grated)
  • 4 green olives (seedless and sliced)
  • 2 leaves fresh basil (chopped)
  • fresh parsley or dill (as needed)
  • 1/2 tsp black pepper
  • 1 tsp Himalayan salt

On the Side

  • pomegranate seeds
  • Danish rye bread (or sourdough bread)

Instructions

  • Start by adding chopped cabbage into an oven ready tray (glass or ceramic). Add enough cabbage to cover the dish on the bottom and a bit more. You want to have enough cabbage 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 at the 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 both.
  • 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 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 while still hot, or store this frittata in the fridge for next day.

Notes

The idea behind this recipe is to end-up with 3 different layers:
  1. Layer 1: fresh cabbage (chopped)
  2. Layer 2: beaten eggs mixed with vegetables and spices
  3. Layer 3: grated cheese and extras on top
Use a medium size heat resistant tray (glass or ceramic) that can accommodate the number of eggs used in the recipe. I discovered that it’s better to use a smaller dish than to use a bigger one.
Cabbage acts as the first layer of your frittata. You should use as much as needed to cover the bottom of your dish.
I used summer cabbage but you can use regular fresh cabbage, or even pointed cabbage.
When it comes to cheese, use either grated parmesan cheese or cheddar cheese, or even both. For best results use freshly grated cheese as this will definitely improve the flavors of your frittata.
Depending on the size of the dish used, sometimes you will see a bit of hot cheese dripping out of the tray and into the oven. If this happens, take a minute to clean the oven and continue to cook at a slightly lower temperature.
Course: Breakfast, Dinner, Lunch
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Vegetarian
Keywords: bell pepper, cabbage, eggs, leeks, mushrooms, parmesan cheese
Author: Marcel Corbeanu