Break the eggs into the bowl and beat. Slice the cabbage finely and put into a medium bowl. Chop the scallion or parsley and add them to the bowl. Add the paprika, sprinkle salt and beat everything together.

Heat the coconut oil in a large skillet over medium heat. Ladle about ½ cup of the mixture into the skillet (Or all the mixture for a large frittata). Fit as many as possible but make sure you leave 1 inch gap between each frittata. Sprinkle salt and pepper and cook for 1 - 2 minutes. Flip the frittatas with a spatula and cook until the the bottom is golden brown, about 1-2 minutes. Serve immediately or store in a container in the fridge up to 1 day.