Five minutes, one bowl, and whatever greens you have in the fridge. These simple frittatas come together faster than toast and are infinitely more satisfying. Cabbage, scallions, eggs, and a pinch of smoked paprika — golden on both sides and done in 10 minutes flat. Make them small for a quick breakfast or go large for lunch or a light dinner. Gluten-free, vegetarian, and just as good cold from the fridge the next day.
Prep Time5 minutesmins
5 minutesmins
Total Time10 minutesmins
Course: Breakfast, Dinner, Lunch, Main Dish
Cuisine: Healthy, Vegetarian
Diet: Gluten Free
Keyword: Breakfast, Healthy
Servings: 4
Author: Shelly
Ingredients
4large free-range eggs
2cupsfinely chopped green cabbage (or kale or spinach)
4sprigs scallion or handful parsley or any herb you like
¼teaspoonsmoked paprika
½ teaspoonSalt
1tablespoonolive or avocado oil
Instructions
Break the eggs into a medium bowl and beat. Add the rest of the ingredients, except for the oil, to the eggs and beat to combine.
Warm the oil in a large non-stick skillet over medium heat. Ladle about ½ cup of the mix into the skillet. Fit as many as possible but make sure you leave a 1-inch gap between each frittata. Cook for 1-2 minutes, then flip using a spatula. Cook until the bottom is golden brown, about 1-2 minutes.
Serve immediately or store in a container in the fridge for up to 1 day.
Notes
If you decided to make a large frittata let it cook longer, about 3-4 minutes, before you flip it.