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Cabbage, herbs and turmeric frittatas

Servings: 2
Author: Shelly


  • 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.


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.