They’re called fritters and they may look deep-fried, but they’re not. It’s the turmeric that gives them their beautiful color and earthy flavor. Curry powder works just as well. We enjoy them for lunch or a light dinner, with a spoon of mustard, harissa, tapenade, or artichoke pate, along with a side salad. They’re equally delicious when chilled so pack them in a container or insert into a pita spread with mayo and take it work.
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Cabbage, herbs and turmeric frittatas
- 3 large free-range eggs
- 1 cups finely chopped green cabbage
- 2 - 4 sprigs scallions
- Handful cilantro
- ½ teaspoon ground turmeric
- 1 - 2 tablespoons coconut flour
- 1 tablespoon coconut oil or ghee
- Slice the cabbage finely and put it into the bowl. Chop the scallions and cilantro and add to the bowl. Break the eggs into the bowl. Add the turmeric, coconut flour and salt, and mix until combined.
- Heat the coconut oil or ghee in a large skillet over medium heat. Ladle about ½ cup of the mixture into the skillet. Fit as many as you can but make sure to leave a 1 inch gap between each frittata. Cook for 1-2 minutes until the bottom is golden brown then flip and cook for about 1-2 minutes. Serve immediately with mustard, artichoke pate, tapenade or harissa.