This savory Vegetable Frittata combines the natural sweetness of cabbage with the earthy mushrooms, bell pepper, and leek, all baked together with eggs and a blend of Parmesan and Cheddar cheese. It’s a healthy, easy-to-make dish perfect for breakfast, lunch, or dinner. With its soft, fluffy texture and vibrant flavors, this frittata is sure to become a family favorite.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1/2 small white cabbage (approximately 450g or 1 lb), sliced
- 1/2 tbsp (7g) butter
- 6 large eggs
- 1 small piece of leek (about 50g or 1.8 oz), finely chopped
- 1/2 bell pepper (about 75g or 2.6 oz), diced
- 3 champignon mushrooms (about 45g or 1.6 oz), sliced
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped (to your preference)
- 1/4 cup (25g) grated Parmesan cheese
- 1/4 cup (25g) grated Cheddar cheese
Directions
- Preheat the Oven: Preheat the oven to 180°C (350°F).
- Prepare the Cabbage: Slice the cabbage into thin strips.
- Sauté the Cabbage: Melt butter in a large oven-safe skillet over medium heat. Add the sliced cabbage and sauté for about 5 minutes until it begins to soften.
- Add Vegetables: Add the chopped leek, diced bell pepper, and sliced mushrooms to the skillet. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
- Season the Vegetables: Season with salt and black pepper to taste.
- Prepare the Egg Mixture: Whisk the eggs in a bowl with a pinch of salt and pepper. Pour the mixture over the sautéed vegetables in the skillet.
- Add Cheese: Sprinkle the grated Parmesan and Cheddar cheese over the top.
- Bake the Frittata: Place the skillet in the oven and bake for about 10-12 minutes until the eggs are set and the top is golden.
- Garnish and Serve: Garnish with fresh dill or parsley before serving.
Serving Suggestions
- Serve with a side of mixed greens for a light lunch.
- Enjoy with a slice of whole-grain toast for breakfast.
- Pair with a dollop of sour cream or Greek yogurt for extra creaminess.
- Serve with a tomato salad for a refreshing contrast.
- Enjoy as a hearty snack or appetizer during a gathering.
Cooking Tips
- To avoid overcooking, keep an eye on the frittata while baking; remove it once the eggs are fully set but still moist.
- For extra flavor, add a pinch of red pepper flakes to the egg mixture.
- Use a non-stick skillet to make it easier to remove the frittata after baking.
- Feel free to swap vegetables depending on what you have available, such as zucchini or spinach.
Nutritional Benefits
- Cabbage: High in fiber and antioxidants, promoting digestive health.
- Eggs: A great source of protein and healthy fats.
- Leek & Bell Pepper: Rich in vitamins A, C, and K, supporting immune function.
- Mushrooms: Provide essential B vitamins and minerals like selenium.
- Cheese: Adds calcium and protein for bone health.
Dietary Information
- Gluten-Free: This recipe is naturally gluten-free.
- Low-Carb: Ideal for those following a low-carb diet.
- Vegetarian: No meat included, perfect for vegetarians.
- Dairy: Contains dairy; can be made dairy-free with vegan cheese.
Nutritional Facts (Per Serving)
- Calories: 220 kcal
- Protein: 12g
- Carbs: 8g
- Fat: 15g
- Fiber: 3g
- Sugar: 3g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The frittata can also be frozen for up to 1 month. To reheat, simply bake in the oven at 180°C (350°F) for 10 minutes or until warmed through.
Why You’ll Love This Recipe
This frittata is a perfect balance of vegetables, eggs, and cheese, creating a dish that’s both nutritious and satisfying. It’s easy to customize with your favorite ingredients and can be served hot or cold. Plus, it’s quick to make and perfect for meal prep.
Conclusion
This Spinach and Feta Quiche is a versatile and delicious meal that can be enjoyed at any time of the day. With a base of sautéed vegetables, eggs, and a blend of cheese, it’s a satisfying, nutrient-packed dish. Whether you’re serving it for breakfast, lunch, or dinner, it’s sure to be a hit. Quick to make and full of flavor, it’s a great option for any busy day.
Frequently Asked Questions
- Can I use other vegetables in this frittata?
Yes, you can swap the leek, bell pepper, or mushrooms for other vegetables like spinach, zucchini, or tomatoes. - Can I make this frittata ahead of time?
Yes, you can prepare the frittata the night before and reheat it when needed. - Can I use different cheeses?
Absolutely! You can substitute the Parmesan and Cheddar with mozzarella, goat cheese, or any other cheese you prefer. - Is this frittata suitable for a low-carb diet?
Yes, it is low in carbs and can be a great option for those following a low-carb or keto diet. - Can I make this dairy-free?
Yes, use dairy-free cheese and milk alternatives to make it completely dairy-free. - How do I know when the frittata is done?
The frittata is done when the eggs are fully set and the edges are lightly golden. You can check with a toothpick in the center. - Can I freeze the frittata?
Yes, you can freeze it for up to 1 month. Make sure to wrap it well and reheat in the oven. - How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. - Can I use egg substitutes?
Yes, you can use flax eggs or a store-bought egg replacer if you’re vegan or have an egg allergy. - Can I add meat to this frittata?
Yes, feel free to add cooked bacon, sausage, or ham for a non-vegetarian version.