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Cabbage and scallion frittatas

Yummy for breakfast, lunch or light dinner. You can make individual frittatas or a large one. You can add spinach or kale but then
Servings: 4
Author: Shelly


  • 4 large free-range eggs
  • 2 cups finely chopped green cabbage (or kale or spinach)
  • 4 sprigs scallion or handful parsley or any herb you like
  • ¼ teaspoon smoked paprika
  • Salt
  • 1 tablespoon coconut oil


  • 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.


If you decided to make a large frittata let it cook longer, about 3-4 minutes, before you flip it.