These little fritters are the definition of beyond easy — one bowl, a handful of ingredients, and golden in minutes. Cabbage, scallions, and cilantro bound together with egg, a pinch of turmeric, and coconut flour for a crispy, gluten-free fritter that works at any meal. Eat them straight from the pan, tuck them into a sandwich, or wrap them up for a picnic. Serve with mustard, harissa, tapenade, or artichoke pâté — whatever's in the fridge. Vegetarian, gluten-free, and endlessly versatile.
Course: Breakfast, Lunch
Cuisine: Gluten-Free, Healthy
Diet: Vegetarian
Keyword: Breakfast, Easy, On-the-go
Servings: 2
Author: Shelly
Ingredients
3large free-range eggs
1cupsfinely chopped green cabbage
2 - 4sprigs scallions
Handful cilantro
½teaspoonground turmeric
1 - 2tablespoonscoconut flour
1tablespooncoconut oil or ghee
Instructions
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.
Notes
You can make a big frittata instaed of small ones, if you do let it cook longer, about 3-4 minutes, before you flip it.