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Cabbage & Potato Frittata

Cabbage & Potato Frittata

Servings: 4-6



  • 3 tbs. olive oil
  • 1/3 cup onion, diced
  • 8 large eggs, room temperature
  • 1/3 cup heavy cream, warmed slightly
  • 1 tsp. dried parsley
  • 1 tsp. white pepper
  • 1/2 tsp. salt
  • 1 (15 oz.) can Glory Foods Country Cabbage; drained (excess liquid pressed out)
  • 1 (14.5 oz.) can sliced new potatoes; drained and roughly chopped
  • 1/2 cup shredded cheese of your choice; optional


Directions:

  1. Heat oven to 350°F.
  2. Heat olive oil in a 9” cast iron skillet (or other heavy, oven proof skillet) and sauté onion for 2 minutes until fragrant.
  3. In a large bowl, whisk the eggs with the cream, parsley, white pepper and salt. Stir in the cabbage and the potatoes and pour over the onions in the cast iron skillet.
  4. Cook on medium-low for 5 minutes until the edge starts to pull away from the sides of skillet. Transfer to oven and bake for 20-25 minutes until set. If using cheese, sprinkle onto the frittata 5 minutes before removing from oven.
  5. Allow to cool 5 minutes then cut into wedges.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: