Fridge Friend Recipes
Red Cabbage and Spinach Frittata with Cheddar recipe
A golden, oven-finished frittata packed with red cabbage, spinach and cheddar. It makes a simple but satisfying lunch or light dinner, served warm or at room temperature.
25 min · Easy · British Jump to method
Ingredients
- 180g Red Cabbage
- 100g Spinach
- 6 Eggs
- 80g Cheddar Cheese
- 15g Butter
- 1/2 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 355 kcal |
| Protein | 24.8 g |
| Carbohydrates | 8.8 g |
| Fat | 25.7 g |
| Saturated fat | 11.9 g |
| Fibre | 3.2 g |
| Sugar | 4.5 g |
| Sodium | 870 mg |
Why this works
A protein-rich, relatively low-carbohydrate frittata with useful vegetables, but it is high in saturated fat and sodium due to the cheese, butter and added salt.
Protein and B12. Eggs and cheddar provide high-quality protein, vitamin B12 and selenium, supporting muscle maintenance and normal energy metabolism.
Folate and vitamin K. Spinach contributes folate and vitamin K, while red cabbage adds additional vitamin C and plant antioxidants.
Saturated fat and sodium. Cheddar, butter and added salt push saturated fat and sodium fairly high, so this is best enjoyed in moderation if watching heart health or blood pressure.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Make sure the oven is fully up to temperature before the pan goes in, so the eggs start setting as soon as they hit the heat.
- Melt the butter in an ovenproof frying pan over a medium heat and add the shredded red cabbage. Cook for 4-5 minutes until beginning to soften.
Keep the heat at medium rather than high; you want the cabbage to soften and turn glossy, not catch or go bitter at the edges.
- Add the spinach and stir until wilted, about 1 minute.
Stir just until the leaves collapse and turn a darker green, then stop so the spinach does not release too much moisture into the pan.
- Beat the eggs with salt and black pepper, then pour into the pan and scatter over the grated cheddar cheese.
Give the egg mixture one last whisk before pouring so the seasoning is evenly dispersed, and aim for the cheese to sit on top rather than sink straight to the bottom.
- Cook gently on the hob for 2-3 minutes, then transfer to the oven and bake for 10-12 minutes until set in the middle.
Watch for the edges to start setting while the centre still looks a little loose; if the base colours too quickly, move the pan to a lower heat before baking.
- Leave to rest for 5 minutes before slicing.
Leave it undisturbed while resting so the centre firms up properly, which helps the slices hold together cleanly without oozing.
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