Frittata:
3 tbs olive oil
1/4 of a head of cabbage diced
1/4 a small yellow onion diced
2 stalks of celery sliced 1/4 inch thick
1 tsp salt
2 tsp garlic powder
1 tsp onion powder
2 tsp chipotle chili powder
8 eggs, scrambled thoroughly with a fork or whisk
3 oz feta cut into small cubes (1/2 inch)
3 oz smoked gouda cut into small cubes
Crema:
1/2 cup sour cream
juice from 1 lemon
1/2 a bunch of dill, chopped
2 scallions, sliced very thin on a bias
Equipment needed: chef knife, cutting board, flexible spatula, fork/ whisk, pan with nonstick capabilities (I recommend a well-seasoned carbon steel pan but regular nonstick is fine), plate for flipping
- In a nonstick pan of your choice, preheat 2 tbsp of your oil over medium heat. Once shimmering, sauté the prepped vegetables until the edges just start to brown.
- Add your spices and cook for 30 seconds, then turn the heat down to medium-low.
- Add the rest if your oil to the pan and pour the eggs on top of everything. Evenly distribute the ingredients in the pan with your spatula.
- Add the cubed cheese and let the whole thing cook, undisturbed for 10 minutes. Be careful to keep your eye on it in case the heat is too high.
- Once the eggs are cooked most of the way through and there is very little liquid egg sitting on top, flip the frittata over using a plate turned upside-down on top. With your hand firmly pressed on the plate, turn the pan over with the plate and slide the frittata back into the pan once it’s flipped.
- Let it cook for another minute or two and remove it from the pan and let it rest on a non-plastic cutting board.
- While the frittata rests and cools slightly, make the crema. Mix together the sour cream with the chopped dill and lemon juice.
- Cut the frittata into wedges and serve with the crema dolloped on top and the sliced scallion sprinkled over the plate.
For some extra protein, sauté some dry Spanish chorizo with the vegetables and leave out the 3rd tbsp of olive oil.
I hope you enjoy my recipe!
Sam’s Food Blog 