Okay, I realize that I haven’t behaved quite as you may have expected this holiday season. I haven’t given you cookie or pie recipes. If it’s any consolation, I haven’t baked anything for my friends or co-workers, either. In fact, the other day several people brought treats into work and I can’t even tell you how many people stopped by my office to ask if the treats were from me. The answer is, well, I just haven’t felt like baking recently. It’s just not on my radar screen at the moment. What IS on my radar screen? Quick and easy, but still healthy, dinners to power me through long evenings of gift-wrapping, card-writing, tree-decorating, et cetera. Like this cabbage frittata, which I’ve now made twice (plus another time as a sort of deconstructed frittata – scrambled eggs with a side of cabbage). It’s definitely good enough for a repeat, and – bonus – packs plenty of protein and nutrients to get you through those long days ahead. So I’m being a little bit different and not giving you more ways to rot your teeth this year… I’m just trying to go with my heart. Enjoy!
1/2 head green cabbage, shredded
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
- Preheat oven to 375 degrees Fahrenheit.
- In a heavy-bottomed saucepan or saute pan, heat olive oil until shimmering. Add shredded cabbage and saute, tossing frequently so as to avoid burning. When cabbage is softened and browned in parts, remove from heat.
- Beat together eggs, milk, salt and pepper. Add cabbage to egg mixture and toss to coat cabbage well with eggs.
- Add cabbage and egg mixture to a greased or sprayed casserole dish. Bake for 30-35 minutes, until top is set.
Source: Covered In Flour