Friday night’s alright for simple cooking, family catch-ups, and watching black and white movies.
But, well, this particular Friday was Halloween so none of the above happened, and we’re trying it again on Saturday!
Frittatas make for an easy to whip up dinner and a crowd-pleaser of a dish. This one uses the same base recipe as my fresh corn & zucchini frittata, but replaces the summer veggies with their autumnal cousins.
And it’s a one-pot wonder – you cook everything in an ovenproof skillet, then transfer to an already hot oven to finish baking.
I like this topped with a bit of hot sauce, but more cheese is also always welcome.
Brussels sprouts, kale, and red cabbage frittata
You’ll need:
- 1/2 cup shaved brussels sprouts
- 1/3 cup julienned red cabbage
- 1/3 cup kale, cut into short strips
- 1 medium-sized Spanish onion, diced
- 2 t rice vinegar
- 1 t balsamic glaze
- 4 eggs
- 5 T light sour cream
- 1 cup milk
- 1/3 cup grated parmesan cheese
- olive oil
- salt, pepper
1. Preheat oven to 350F and get started on cutting all those vegetables. Shave the brussels sprouts – carefully! – on a mandolin or use a grater with a blade attachment.
2. You will use the same skillet for preparing everything in this dish. First, sauté the onion with a good amount of olive oil until golden.
Then, add in the rest of the vegetables and cook them for about 3-5 minutes, until kale has wilted. Add in rice vinegar and balsamic glaze and stir through.
3. Whisk together the eggs, milk, sour cream, and cheese. Season with salt and pepper. Pour the egg mixture over the vegetables, making sure to cover them all evenly – shake the skillet a bit, if need be. Lower heat and wait for the bottom and sides of the frittata to ‘catch’ before transferring to the oven.
4. Bake for about 25-30 minutes. Serve warm or cold.
This frittata looks so fresh, far removed from the usual overly cheesy ones I am used to!
Love it!
Cheers
Choc Chip Uru
It’s a bit of a lighter option – thanks, Uru!
Really uniques ingredients in your frittata and a perfect way to celebrate with the fall veggies.
Thank you, Bam, glad you enjoyed it.
Very good looking dish….I’m still not on the kale bandwagon….but it looks like I’ll be climbing on 🙂
It’s taking its time coming to Europe…! (parts of Paris notwithstanding). Kale is still mainly thought of as a cattle feed/crop, I think 🙂
Very nice! I like the blue hue the red cabbage gives to this frittata. I love cabbage “frittatas” (I very often make okonomyaki when I have too much cabbage), so I bet this mixed cabbage version is delicious, especially with the parmesan and balsamic. Yum.
I love the colors too, Darya! Thank you 🙂
Isn’t cabbage great baked? This looks fantastic.
I think that’s one of my favorite ways to have it – thanks, Greg!
This sounds perfect for right now and I love how colourful it is. Frittatas are such a good way to make a meal rich in vegetables without a lot of fuss.
I actually made a slightly cheesier version of this (same veg combo) for a super quick dinner last night when everyone was tired and home late, and it’s just so easy but satisfying!