Fridge Friend Recipes
Soft Cabbage Frittata with Yoghurt recipe
A tender oven-finished frittata loaded with buttery cabbage and finished with a cool yoghurt spoonful. It makes an easy lunch or light supper.
30 min · Medium · Italian-Inspired Jump to method
Ingredients
- 6 Eggs
- 25g Butter
- 350g Cabbage
- 120g Yoghurt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 151 kcal |
| Protein | 9.9 g |
| Carbohydrates | 5.6 g |
| Fat | 9.9 g |
| Saturated fat | 4.6 g |
| Fibre | 1.9 g |
| Sugar | 3.8 g |
| Sodium | 115 mg |
Why this works
A moderate-calorie, protein-containing frittata with some vegetable content, but it is relatively high in saturated fat from butter and eggs.
Cabbage provides micronutrients and fibre. Cabbage contributes vitamin C, vitamin K and plant compounds, with a modest fibre boost for digestive health.
Eggs add quality protein and B vitamins. Eggs supply complete protein, vitamin B12 and choline, which support muscle maintenance and normal nervous system function.
Yoghurt adds calcium and gut-friendly bacteria. Yoghurt can contribute calcium and, if live cultures are present, beneficial bacteria for gut health.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Give the oven at least 10 minutes to reach temperature so the heat is even when the dish goes in, which helps the top set without overbrowning the edges.
- Cook the shredded cabbage in butter over a medium heat until softened and any excess moisture has cooked off.
Keep the cabbage moving through the melting butter and let the pan sizzle gently rather than fiercely; you want it tender and glossy, not browned or wet at the bottom of the pan.
- Beat the eggs in a bowl and stir in the cooked cabbage.
Beat the eggs just until the yolks and whites are fully blended, then fold in the cabbage while it is no longer piping hot so the eggs do not start to scramble in the bowl.
- Pour the mixture into a lightly buttered ovenproof dish and cook for 12-15 minutes, until just set.
Set the dish on the middle shelf and watch for the centre to quiver slightly while the edges are firm and pale golden; if the top colours too fast, loosen the heat by lowering the shelf position or tenting loosely with foil.
- Serve warm with a spoonful of yoghurt on top or alongside.
Spoon the yoghurt on at the end so it stays cool and fresh against the warm frittata, and choose a thick yoghurt to stop it from running into the plate.
Other Cabbage Recipes
Cabbage Fritters with Yoghurt Dip
30 min · Crisp cabbage fritters are lightly bound with egg and pan-fried until golden. A cool yoghurt dip makes them feel fresh and moreish.
Cabbage Ribbons with Jammy Eggs and Yoghurt Dressing
20 min · Cabbage is cooked until silky and served with jammy eggs and a cool yoghurt dressing. The result is fresh, light and full of texture.
Cheesy-Style Buttered Cabbage Omelette
12 min · A fluffy omelette packed with soft cabbage cooked in butter for a quick, satisfying meal. The yoghurt on the side adds a cool, creamy contrast.
Crispy Cabbage and Egg Pancakes
22 min · These savoury pancakes are packed with finely chopped cabbage and eggs for a quick, pan-fried meal. They are crisp on the outside and tender in the middle.
Warm Cabbage, Yoghurt and Egg Bowl
25 min · This light bowl combines softly cooked cabbage, eggs, and a creamy yoghurt finish. It is gentle, nourishing, and ready in under half an hour.
Yoghurt-Glazed Braised Cabbage with Buttered Eggs
35 min · Slowly softened cabbage is finished with a light yoghurt glaze and served with buttered eggs. It feels simple yet elegant enough for a relaxed supper.
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