Baked Broccoli and Cabbage Vegetable Frittata with Creamy Mozzarella Topping

This hearty vegetable frittata combines the earthiness of cabbage, the vibrant green of broccoli, and the sweetness of carrots and onions—all bound together by a fluffy egg base and crowned with a luscious creamy topping and gooey melted mozzarella. Baked to perfection, it’s a flavorful, healthy, and versatile dish perfect for vegetarians or anyone looking for a wholesome and nourishing meal that’s easy to make and satisfying to eat.

Preparation Time

25 minutes

Cooking Time

45 minutes (30 minutes initial bake + 15 minutes final topping bake)

Total Time

1 hour 10 minutes

Yield

Serves 6–8

Cuisine

European Vegetarian / Comfort Bake

Ingredients

For the Egg Base

• 5 large eggs

• Salt, to taste

• Black pepper, to taste

• 100 ml milk

• 5 tbsp all-purpose flour

• 1 tsp baking powder

• 3 tbsp olive oil

For the Vegetables

• 1 broccoli head (~400 g), chopped into small florets

• Salt, for blanching

• 500 g cabbage, finely shredded

• 1 carrot, grated

• 2 onions, finely chopped

• Fresh dill, chopped

• Fresh parsley, chopped

For the Topping

• 2 tbsp sour cream

• 1 tbsp mayonnaise

• 1 pickled cucumber, finely diced

• 1 garlic clove, minced

• 200 g mozzarella cheese, grated

Instructions

Step 1: Prepare the Egg Mixture

In a large bowl, crack the eggs and whisk until frothy. Add salt, black pepper, and milk. Mix well. Stir in the flour, baking powder, and olive oil, whisking until smooth and lump-free. Set aside.

Step 2: Blanch the Broccoli

Chop the broccoli into small, even florets. Pour boiling water over the florets in a heatproof bowl, add a generous pinch of salt, and let them sit for 10 minutes to soften slightly. Drain and set aside.

Step 3: Prepare the Cabbage and Other Vegetables

Finely shred the cabbage using a knife or food processor. Grate the carrot and finely chop the onions. Combine all the vegetables, including the blanched broccoli, in a large bowl. Add chopped dill and parsley for freshness and aroma.

Step 4: Combine with Egg Mixture

Pour the egg mixture over the prepared vegetables and mix until everything is evenly coated. The mixture should be well-integrated but not overly wet.

Step 5: First Bake

Grease a baking dish or line it with parchment paper. Pour the entire vegetable and egg mixture into the dish and level the surface. Bake in a preheated oven at 180°C (356°F) for 30 minutes, or until the top is slightly golden and the center is set.

Step 6: Prepare the Creamy Topping

In a small bowl, mix together the sour cream, mayonnaise, diced pickled cucumber, and minced garlic. This will form a tangy, creamy topping that complements the baked vegetables beautifully.

Step 7: Add Cheese and Final Bake

Remove the baked frittata from the oven. Spread the creamy topping evenly over the surface, then sprinkle generously with the grated mozzarella. Return to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.

Step 8: Cool and Serve

Allow the dish to cool slightly before slicing. Garnish with additional fresh herbs if desired and serve warm or at room temperature.

Nutritional Information (Per Serving)

• Calories: ~280 kcal

• Protein: 14 g

• Fat: 18 g

• Carbohydrates: 15 g

• Fiber: 4 g

• Calcium: High

• Sodium: Moderate

• Cholesterol: Moderate

Origins and Popularity

This dish blends the traditions of vegetable frittatas, crustless quiches, and Eastern European-style baked casseroles, offering a vibrant and satisfying meatless main. It has gained popularity for its flexibility—easy to adapt to seasonal vegetables—and its balance of protein and fiber, making it a well-rounded meal for vegetarians and health-conscious cooks alike.

Reasons to Love This Recipe

• High in vegetables and fiber

• Protein-rich thanks to eggs and cheese

• Perfect for meal prep or weekday lunches

• Kid-friendly and easy to reheat

• Adaptable to many dietary preferences and seasonal ingredients

Health Benefits

• Broccoli is high in vitamin C, fiber, and anti-cancer compounds

• Cabbage supports digestion and is rich in vitamin K

• Carrots provide beta-carotene for eye and skin health

• Eggs are a complete protein with essential vitamins

• Garlic and herbs have immune-boosting and anti-inflammatory properties

Serving Suggestions

• Serve with a side of mixed greens or tomato-cucumber salad

• Enjoy with roasted sweet potatoes or baked squash

• Add a drizzle of plain yogurt or tzatziki sauce for contrast

• Pair with crusty sourdough bread or flatbread

• Serve as a brunch centerpiece or light dinner option

Cooking Tips

• Don’t skip blanching the broccoli—it improves texture and flavor

• Use fresh herbs generously to elevate the aroma

• Bake uncovered for a golden top; cover with foil if over-browning

• Make sure to cool slightly before slicing for clean edges

• Test doneness by inserting a knife in the center—it should come out clean

Variations

• Add spice: Mix in chili flakes or harissa for a spicier version

• Extra protein: Add feta, cottage cheese, or legumes

• Vegan version: Use flax eggs, plant-based cheese, and vegan sour cream

• Low-carb: Substitute cabbage for potatoes or omit flour

• Mini frittatas: Bake in muffin tins for individual portions

Conclusion

This baked broccoli and cabbage frittata is a flavorful, colorful, and nutrient-packed recipe that proves healthy meals can be delicious and comforting. With its golden mozzarella topping, creamy texture, and crisp-edged vegetables, it’s sure to satisfy both veggie lovers and picky eaters alike. Whether served hot out of the oven or cold from the fridge, this versatile dish is a winner for any occasion.

FAQ

1. Can I make this dish ahead of time?
Yes! It keeps well in the fridge for up to 4 days and reheats beautifully.

2. Can I freeze leftovers?
Yes, slice and wrap tightly. Freeze for up to 2 months. Thaw before reheating.

3. What can I use instead of mozzarella?
Try cheddar, gouda, or Emmental for different flavor profiles.

4. Is it gluten-free?
Not as written, but you can use a gluten-free flour blend.

5. Can I add other vegetables?
Absolutely—zucchini, spinach, or bell peppers work great.

6. How do I know when it’s fully baked?
The top should be golden and firm, and a knife inserted should come out clean.

7. What size pan should I use?
An 8×10-inch rectangular or 9-inch round baking dish works well.

8. Can I omit the topping?
Yes, but the creamy topping adds wonderful flavor and texture.

9. Is this good for breakfast?
Definitely! It’s packed with protein and vegetables—perfect for mornings.

10. Can I make it dairy-free?
Yes, substitute plant-based milk, sour cream, and cheese.