Easy Cabbage Frittata Recipe | Low-Calorie Breakfast Idea
Do you have cabbage and eggs at home? Make this easy, quick, and tasty cabbage recipe. Cabbage Frittata is a delicious way to sneak vegetables into your diet. Enjoy this loaded veggie omelette for a yummy low-calorie breakfast or a light lunch!
Serve this cabbage frittata with a fresh side salad for a balanced meal. It’s also great with crusty homemade bread for a satisfying brunch. Perfect for meal prep—store leftovers in the fridge and reheat for a quick lunch or dinner. Add a sprinkle of grated cheese or a dollop of Greek yoghurt on top for extra flavour.
When cabbage is in season, I love using it in all kinds of recipes. From soups and stews to keto-friendly cabbage frittata recipes and stir-fries, it’s a versatile vegetable. This cabbage frittata recipe is especially great as it’s low-carb and fits perfectly into a ketogenic diet. I often shred it and freeze it so I have it ready whenever needed.
Each year, I look forward to adding more cabbage recipes to my collection. If you enjoy this frittata, you might also like trying cabbage in a hearty stew or a crunchy slaw.
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I love making quick, autumn-inspired meals that are easy to prepare and taste fantastic. Using simple, seasonal ingredients like cabbage, carrots, and onions, I can whip up delicious fall recipes like a fried cabbage frittata for my family. Sharing these homemade dishes creates special memories that last.
Watch Us Make the Recipe
What is Frittata?
A frittata is an Italian egg dish like a thick omelette. It combines eggs with ingredients like vegetables, meats, or cheeses, and is cooked in a skillet. It’s perfect for any meal of the day and is great for leftovers or meal prep.
Why this recipe is great
This Easy Cabbage Frittata Recipe is hands down one of my favourite low-calorie, veggie-packed breakfasts because it’s made with simple, wholesome ingredients that deliver great taste without the guilt. The fresh cabbage and carrots bring natural sweetness and crunch, while the eggs and creamy topping make it satisfyingly rich.
This cabbage frittata is:
- A quick and easy breakfast option
- Packed with veggies for a nutritious start to your day
- Light, yet filling
- Versatile enough for breakfast, brunch, or even dinner
- Perfect for meal prep and reheating
- Low-calorie and ideal for a healthy diet
- Simple to make, all on the stovetop, with no need for baking
Ingredients
All the ingredients in my Easy Cabbage Frittata Recipe are simple and wholesome, making it a great low-calorie breakfast packed with natural tastes.
- Cabbage – Adds crunch and is loaded with fiber and vitamins. I recommend using fresh, firm cabbage for the best texture.
- Sugar – Balances acidity and enhances the natural sweetness. You can skip the sugar if you prefer a more savory taste.
- Lemon Juice – Softens the cabbage and adds a tangy taste. My tip: fresh lemon juice works best, but bottled will do in a pinch.
- Onion – Brings depth and taste to the frittata. I like to use a sweet onion for a milder taste.
- Olive Oil – Used for sautéing the vegetables, adding healthy fats. You can also try avocado oil if that’s what you have on hand.
- Butter – Enhances richness and helps create a golden-brown finish. I sometimes swap butter with ghee for a slightly nutty taste.
- Carrot – Adds natural sweetness and color. You can slice or grate it, depending on your texture preference.
- Tomato Juice – Adds subtle acidity and binds tastes together. My suggestion: use fresh tomato juice if you have ripe tomatoes available.
- Cream or Sour Cream – Adds creaminess and a velvety texture. I prefer sour cream for a slight tang, but either works well.
- Salt, Pepper, and Paprika – Seasonings that boost overall tastes. Adjust to preference, but I recommend a touch of smoked paprika for extra depth.
- Eggs – Bind the ingredients together and make the frittata filling. My advice: use fresh, free-range eggs for the best results.
- Garlic – Adds aromatic depth and a hint of spice. I always mince fresh garlic for the most intense taste.
- Fresh Dill or Parsley – Used as a garnish for freshness and color. I love dill, but parsley works well too, so use what you like best!
Substitutions
If you’re looking to make substitutions for any of the ingredients in the Easy Cabbage Frittata Recipe, here are some alternatives:
- Cabbage: You can substitute with kale or spinach for a different leafy green option. For a different texture, try Swiss chard.
- Sugar: Use honey or maple syrup if you prefer a natural sweetener, or omit it entirely for a more savoury frittata.
- Lemon Juice: Apple cider vinegar or white wine vinegar can be used instead. They add a similar tangy bite.
- Onion: Shallots or leeks are good alternatives, offering a milder taste.
- Olive Oil: Avocado oil or grapeseed oil are great substitutes if you prefer a different type of oil for sautéing.
- Butter: You can use ghee for a richer, nutty taste or substitute with coconut oil for a dairy-free option.
- Carrot: Zucchini or bell peppers can be used instead.
- Tomato Juice: Vegetable broth or tomato paste diluted with water can be used for a similar binding effect.
- Cream or Sour Cream: Substitute with Greek yogurt for a tangy twist or use milk or plant-based milk for a lighter option.
- Salt, Pepper, and Paprika: Cumin, chilli powder, or herbes de Provence can be used.
- Eggs: For a dairy-free option, you can use egg substitutes like flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg).
- Garlic: Garlic powder or onion powder can be used as an alternative, although they provide a different intensity.
- Fresh Dill or Parsley: Chives, thyme, or basil can be used.
Instructions
Ready to whip up a delicious cabbage frittata? Follow these simple, step-by-step instructions to create a tasty, veggie-packed dish that’s perfect for any meal.
Begin by finely chopping half a head of cabbage and transfer it to a large bowl.
Mix in 1 tsp of sugar, a pinch of salt, and 1 tbsp of lemon juice. Let it sit for about 10 minutes to soften the cabbage.
Heat 2 tablespoons olive oil and 50g butter in a large skillet over medium heat. Sauté 1 chopped onion and 1 thinly sliced carrot until translucent, about 5 minutes
Add 50ml tomato juice and cook for 2 min. Season with salt, pepper, paprika, and 3 tbsp of cream or sour cream. Stir in shredded cabbage and cook until tender and browned about 10 min.
In a bowl, whisk 4 large eggs with 2 minced garlic cloves, salt, and pepper. Spread the cooked veggies in the skillet, pour the egg mixture over them, and top with chopped dill or parsley.
Lower the heat and cook gently until the eggs are set and the edges are golden about 10-12 minutes.
Let the frittata cool slightly, then slice and serve warm or at room temperature.
Enjoy it alone or with a dollop of yoghurt and a slice of toast.
A full list of ingredients and instructions can be found in the recipe card below.
Variations
Want to try something new with your Easy Cabbage Frittata? Check out these variations for a tasty twist, from cheesy and spicy to Mediterranean and veggie-packed.
Cheese Lover’s Frittata: Add grated cheddar, feta, or parmesan cheese for extra richness and a cheesy kick.
Spicy Frittata: Mix in diced jalapeños or a pinch of cayenne pepper to add some heat.
Mediterranean Frittata: Include olives, sun-dried tomatoes, and a sprinkle of feta cheese for a Mediterranean twist.
Vegetarian Delight: Add other vegetables like bell peppers, mushrooms, or spinach to increase the veggie content.
Southwestern Frittata: Incorporate black beans, corn, and a bit of cilantro for a Southwestern touch.
How to store Cabbage Frittata
This cabbage frittata should be stored in the fridge. Place it in an airtight container and store it for up to 3-4 days. If you’d like to keep it longer, you can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe container. Reheat slices in the microwave or skillet when ready to serve.
FAQs for Easy Cabbage Frittata Recipe | Low-Calorie & Veggie-Packed Breakfast Idea
1. Can I use pre-shredded cabbage for this recipe? Yes, pre-shredded cabbage works well. Just make sure it’s fresh and not overly dried out.
2. How can I make this frittata dairy-free? To make it dairy-free, substitute the butter with a dairy-free alternative like coconut oil, and use unsweetened plant-based milk instead of cream or sour cream.
3. Can I add other vegetables to the frittata? Absolutely! Feel free to include veggies like bell peppers, zucchini, or spinach. Just sauté them with the onion and carrot before adding to the egg mixture.
4. How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze individual slices wrapped in plastic wrap for up to 2-3 months. Reheat in the microwave or a skillet.
5. Can I use egg substitutes? Yes, you can use flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) as a replacement for eggs.
6. How do I know when the frittata is done? The frittata is done when the edges are set and the centre is just slightly jiggly. It will continue to cook slightly after you remove it from the heat.
7. Can I make this frittata ahead of time? Yes, you can prepare the frittata in advance. Make it the day before and store it in the fridge. Reheat gently before serving.
You might also like
- Potato Frittata
- Couscous Salmon Salad
- Roasted Cauliflower Steaks with Creamy Tahini Sauce
- Easy Turkish Borek with meat and cheese
- Baked Gorgonzola Pears, a quick appetizer
- Creamy Chicken with Spinach and Peppers
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Easy Cabbage Frittata Recipe | Low-Calorie & Veggie-Packed Breakfast Idea
Ingredients
- ½ head of cabbage shredded (about 4 cups)
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 1 onion finely chopped (about 1 cup)
- 2 tablespoons olive oil
- 50 g butter about 3.5 tablespoons or 1.75 oz
- 1 medium carrot peeled and grated or thinly sliced (about 1 cup)
- 50 ml tomato juice about 3.4 tablespoons or 1.7 oz
- 3 tablespoons cream or sour cream
- Salt pepper, and paprika to taste
- 4 large eggs
- 2 cloves garlic minced
- Fresh dill or parsley chopped (for garnish)
Instructions
Prepare the Cabbage:
- Finely chop the 1/2 head of cabbage and place it in a large bowl. Toss with 1 teaspoon sugar, a pinch of salt, and 1 tablespoon lemon juice. Let it sit for about 10 minutes to help soften the cabbage.
Cook the Vegetables:
- Heat 2 tablespoons olive oil and 50g butter in a large skillet over medium heat.
- Add 1 finely chopped onion and cook until translucent, about 5 minutes.
- Add 1 medium grated or thinly sliced carrot and cook for 2-3 minutes until slightly softened.
- Pour in 50ml tomato juice and cook for another 2 minutes. Season with salt, pepper, and paprika to taste. Stir in 3 tablespoons cream or sour cream.
- Add the shredded cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender and starting to brown, about 10 minutes.
Prepare the Egg Mixture:
- In a bowl, whisk together 4 large eggs, 2 minced garlic cloves, and a pinch of salt and pepper.
Combine and Cook:
- Spread the cooked vegetables evenly in the skillet.
- Pour the egg mixture over the vegetables, ensuring it’s evenly distributed. Sprinkle with chopped dill or parsley.
- Reduce the heat to low and cook gently until the eggs are fully set and the edges are golden, about 10-12 minutes.
Serve:
- Let the frittata cool for a few minutes. Slice and serve warm or at room temperature.
- Enjoy your stovetop cabbage frittata! If you try it out or have any questions, feel free to let me know.
Video
Notes
- Use Fresh Ingredients: Fresh cabbage and eggs give the best taste and texture.
- Prep the Cabbage: Toss shredded cabbage with sugar and lemon juice to soften it before cooking.
- Cook Evenly: Stir the vegetables occasionally to prevent burning.
- Season to Taste: Adjust salt, pepper, and paprika to your liking.
- Check for Doneness: The frittata should be set and golden around the edges. Cook on low heat if needed.
- Add Fresh Herbs: Garnish with dill or parsley for extra flavor.
- Store Leftovers: Keep in an airtight container in the fridge for 3-4 days. Reheat gently.
First time making a cabagge frittata. I was missing out! Loved the veggies in this dish.
Easy Cabbage frittata tastes delicious I like this low-calorie veggie breakfast. Perfect treat.
This frittata was so delicious!! This recipe was easy to follow and I will definitely be making it again.
Such an easy, healthy meal! The cabbage adds a nice crunch, and it makes for a delicious, light omelette that I’ll definitely make again.
I love a good, healthy, and comforting recipe like this. It was very tasty and a feel-good recipe. 🙂