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Simple Cabbage & 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
Prep Time5 minutes
5 minutes
Total Time10 minutes
Course: Breakfast, Dinner, Lunch, Main Dish
Cuisine: Healthy, Vegetarian
Diet: Gluten Free
Keyword: Breakfast, Healthy
Servings: 4
Author: Shelly

Ingredients

  • 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
  • ½ teaspoon Salt
  • 1 tablespoon olive 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.