This hearty cabbage and mushroom frittata represents a perfect fusion of European culinary traditions, combining the nutritional benefits of cabbage with the satisfying texture of eggs and cheese. Originally developed as a wholesome winter dish, this recipe showcases how simple ingredients can transform into an elegant meal that provides both comfort and essential nutrients during the cold season.
Ingredients
Main Components
- Cabbage: 150g / 5.29 oz (approximately 1/4 medium head)
- Eggs: 2 large (approximately 100g / 3.5 oz)
- Onion: 1/2 medium (approximately 75g / 2.6 oz)
- Mushrooms: 7 medium (approximately 175g / 6.2 oz)
- Processed cheese slices: 2-3 slices (approximately 50g / 1.8 oz)
- Tomato paste: 2 teaspoons (10ml)
- Olive oil: 2 tablespoons / 30ml
- Salt to taste
Detailed Instructions
1. Cabbage Preparation
Shred the cabbage finely using a sharp knife or mandoline. Place the shredded cabbage in a bowl and add a pinch of salt. Massage the cabbage gently with your hands to release its natural juices, then let it stand for 5 minutes. Squeeze excess moisture from the cabbage using clean hands or a kitchen towel.
2. Egg Mixture
In a medium bowl, crack the eggs and whisk thoroughly until well combined. Season with a pinch of salt. Set aside while preparing other ingredients.
3. Vegetable Preparation
Finely dice the onion and slice the mushrooms uniformly. Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the onions and sauté for 2 minutes until translucent. Add the mushrooms and a pinch of salt, followed by tomato paste. Cook for 3-5 minutes, stirring occasionally until the mushrooms release their moisture.
4. Assembly and Cooking
Heat the remaining olive oil in the same skillet. Add the squeezed cabbage and distribute evenly. Layer the processed cheese slices on top, followed by the mushroom-onion mixture. Pour the beaten eggs evenly over the vegetables. Fold the mixture gently in half, creating a half-moon shape. Cook for an additional 5 minutes until the eggs are set and the cheese has melted.
Nutritional Information
Per serving (serves 2):
- Calories: 320
- Protein: 15g
- Carbohydrates: 12g
- Fiber: 4g
- Fat: 25g
- Sodium: 450mg
Timing:
- Preparation: 15 minutes
- Cooking: 15 minutes
- Total Time: 30 minutes
Professional Cooking Tips
- Choose fresh, crisp cabbage for the best texture and nutritional benefits.
- Removing excess moisture from the cabbage ensures a firmer final texture and prevents wateriness.
- Maintain medium heat throughout cooking to achieve even browning without burning.
- Use a well-seasoned or non-stick pan to prevent sticking and ensure easy folding.
Variations and Substitutions
- Cheese Options: Use grated cheddar, mozzarella, or Swiss cheese instead of processed cheese
- Vegetable Additions: Add grated carrots or bell peppers for extra nutrition
- Seasoning Options: Incorporate caraway seeds or dill for traditional European flavor
- Egg Substitution: Use 3 eggs for a more custard-like texture
Common FAQs
Q: Why squeeze the cabbage?
A: Removing excess moisture prevents the dish from becoming watery and helps achieve better caramelization.
Q: Can I prepare this dish in advance?
A: While best served fresh, it can be refrigerated for up to 2 days and reheated gently.
Q: Is this dish keto-friendly?
A: Yes, this recipe is naturally low in carbohydrates and suitable for ketogenic diets.
Q: Can I make this in the oven?
A: Yes, assemble in an oven-safe dish and bake at 375°F (190°C) for 20-25 minutes.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a covered skillet over low heat to maintain texture.
- Prepare the cabbage and mushroom mixture in advance for quicker assembly.
- Not recommended for freezing as the texture may become watery when thawed.
