This easy cabbage frittata recipe is a delicious, low-calorie way to start your day! Forget the oven-you can make this quick and wholesome cabbage-and-eggs skillet dish entirely on the stovetop.
Combining shredded cabbage, carrots, onion, and eggs, it's a veggie-packed breakfast that's wonderfully filling and ready in no time. This frittata is perfect for a satisfying, light lunch or for easy meal prep on busy mornings.
Enjoy this loaded veggie omelette for a yummy, low-calorie breakfast or a light lunch! This is the perfect cabbage and eggs for breakfast solution, especially if you're meal prepping.
Serve this cabbage frittata with a fresh side salad like this 30-minute Mediterranean potato cucumber salad for a balanced meal. It's also great with a piece of freshly baked, authentic Italian focaccia bread made from scratch. Perfect for meal prep-store leftovers in the fridge and reheat for a quick lunch or dinner. Add a sprinkle of grated cheese or a dollop of Greek yoghurt on top for extra flavour.
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When cabbage is in season, I love using it in all kinds of recipes. From soups and stews - my easy one-pot cabbage dinner to keto-friendly cabbage frittata recipes and stir-fries - like this turkey and cabbage noodle, cabbage is a versatile vegetable that can be used all year round. This low-carb cabbage frittata is especially great as it's low-carb and fits perfectly into a ketogenic diet. I often shred it and freeze it so I have it ready whenever needed.
Each year, I look forward to adding more cabbage recipes to my collection. If you enjoy this cabbage frittata, you might also like trying cabbage in a hearty, budget-friendly potato and cabbage stew or a crunchy slaw.
What is a Frittata?
A frittata is an Italian egg dish, like a thick omelette. It combines eggs with ingredients like vegetables, meats, or cheeses, and is cooked in a skillet. It's great for meal prep-make it once, and you've got breakfast or lunch sorted for the next couple of days. Just reheat and eat!
💗 Why This Recipe Works
- Quick and easy to make, like my homemade mushroom pâté
- Packed with vegetables for a nutritious start
- Light yet filling
- Works for breakfast, brunch, or dinner
- Low-calorie and healthy
- No oven needed-entirely stovetop
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Cabbage - White or green cabbage softens nicely when cooked, but pointed (sweetheart) cabbage works too. Make sure it's fresh and crisp - this is also the star in my vegan cabbage soup.
- Onion - Sweet or yellow onions work best; red onions can be a bit too sharp.
- Olive oil - Extra virgin gives richness, but light olive oil or avocado oil works too.
- Butter - Unsalted is best so you can control the seasoning; ghee works if you want a nuttier taste.
- Tomato juice - Use one without added sugar or salt, or blend fresh tomatoes.
- Cream or sour cream - Full-fat adds tang and creaminess; plain yoghurt or single cream works for a lighter option.
- Eggs - Fresh, free-range eggs make a noticeable difference.
- Garlic - Fresh cloves, minced yourself, give the best taste.
- Fresh dill or parsley - Dill adds herby sweetness, parsley is milder.
💡 Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet!
📋 Variations
- Cheese Lover's Frittata: Add grated cheddar, feta, or parmesan cheese for extra richness and a cheesy kick.
- Spicy Cabbage Frittata: Mix in diced jalapeños or a pinch of cayenne pepper to add some heat.
- Mediterranean Cabbage Frittata: Include olives, sun-dried tomatoes, and a sprinkle of feta cheese for a Mediterranean twist.
- Vegetarian Cabbage Frittata: I like to add other vegetables like bell peppers, mushrooms, or spinach to boost the veggie content. If you want, you can also check out easy family dinner recipes that I often turn to for quick ideas.
- Southwestern Cabbage Frittata: Incorporate black beans, corn, and a bit of cilantro for a Southwestern touch.
👩🍳 How To Make Cabbage Frittata
Since you're here for cabbage recipes, you might love my simple turkey stir-fry with noodles - a high-protein stir-fry that's one of my favourites. You can also explore my simple, budget-friendly weeknight dinner recipes and find new dishes to try!
Step 1: Begin by finely chopping half a head of cabbage and transferring it to a large bowl.
Step 2: Mix in sugar, a pinch of salt, and lemon juice. Let it sit for about 10 minutes to soften the cabbage.
Step 3: Heat olive oil and butter in a large skillet over medium heat. Sauté 1 chopped onion and 1 thinly sliced carrot until translucent, about 5 minutes
Step 4: Add tomato juice and cook for 2 minutes. Stir in cabbage, season, and cook until tender and lightly browned, about 10 minutes.
Step 5: Whisk 4 eggs with garlic, salt, and pepper. Pour over the cooked veggies in the skillet and sprinkle with dill or parsley.
Step 6: Lower the heat and cook gently until the eggs are set and the edges are golden, about 10-12 minutes.
Step 7: Let the frittata cool slightly, then slice and serve warm or at room temperature.
Enjoy it alone or with a dollop of yoghurt and a slice of toast.
A full list of ingredients and instructions can be found in the recipe card below.
❓ Easy Cabbage Frittata FAQs
Yes, pre-shredded cabbage works well. Just make sure it's fresh and not overly dried out.
To make it dairy-free, substitute the butter with a dairy-free alternative like coconut oil, and use unsweetened plant-based milk instead of cream or sour cream.
Absolutely! Feel free to include in your cabbage frittata veggies like bell peppers, zucchini, or spinach. Just sauté them with the onion and carrot before adding to the egg mixture.
Store any cabbage frittata leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze individual slices wrapped in plastic wrap for up to 2-3 months. Reheat in the microwave or a skillet.
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📖 Recipe
Easy Cabbage Frittata | Low-Calorie Veggie Breakfast
Ingredients
- ½ medium head cabbage shredded
- 4 eggs , large
- 1 medium onion finely chopped
- 1 medium carrot peeled and grated or thinly sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil (30 ml)
- 2 oz butter (50 g)
- 4 tablespoons chopped tomatoes, tinned or fresh made from one tomato, (50 ml)
- 3 tablespoons cream or sour cream (45 ml)
- 1 teaspoon sugar (5 g)
- 1 tablespoon lemon juice (15 ml)
- Salt, pepper, and paprika, to taste
- Fresh dill or parsley chopped, for garnish
Instructions
- Finely chop the cabbage and toss it with a little sugar, salt, and lemon juice. Let it sit for about 10 minutes to soften.½ medium head cabbage, 1 teaspoon sugar, 1 tablespoon lemon juice
- Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent. Add the grated or thinly sliced carrot and cook for another 2-3 minutes until slightly tender. Pour in the tomato juice and cook for 2 more minutes, then stir in the cream or sour cream.1 medium onion, 1 medium carrot, 2 tablespoons olive oil, 2 oz butter, 4 tablespoons chopped tomatoes,, 3 tablespoons cream or sour cream
- Add the shredded cabbage to the skillet and cook, stirring occasionally, for about 10 minutes, until it's tender and starting to brown.
- In a bowl, whisk the eggs with the minced garlic and a pinch of salt and pepper.4 eggs, 2 cloves garlic, Salt, pepper, and paprika,
- Spread the cooked vegetables evenly in the skillet, pour the egg mixture over the top, and sprinkle with chopped dill or parsley. Reduce the heat to low and cook gently for 10-12 minutes, until the eggs are fully set and the edges are lightly golden.
- Let the frittata rest for a few minutes, then slice and serve warm or at room temperature.
Video
Notes
- Use fresh cabbage and eggs for the best taste and texture.
- Toss shredded cabbage with sugar and lemon juice before cooking to soften it.
- Stir the vegetables occasionally to prevent burning and ensure even cooking.
- Adjust salt, pepper, and paprika to taste.
- The frittata is done when it's set and golden around the edges. Cook on low heat if necessary.
- Garnish with fresh dill or parsley for added flavor.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently.
Claudia-Cristina Ciorteanu says
My family loved this!
Claudia Ciorteanu says
My family loved this!
Tisha says
This worked exactly as written, thanks! Great recipe for brunch!
Marie-Pierre says
Nothing beats a yummy frittata for lunch! It's so quick and delicious, and I love that it's gluten-free and filled with veggies.
Oscar says
Tried this cabbage frittata today, and it’s a keeper! The eggs and cabbage pair so well for a satisfying, low-calorie meal.
Nicole Kendrick says
This worked exactly as written, thanks!
Nisha says
This tasted awesome, I usually make frittata with other veggies and was trying with cabbage the first time and was quite happy with the outcome.
Swathi says
Easy cabbage Frittata recipe is so yummy. My kids enjoyed it. Thanks for the recipe.
Oscar says
I made this Cabbage Frittata for a quick breakfast, and it turned out delicious! It’s a great way to get some veggies in without much effort.
Juyali says
First time making a cabagge frittata. I was missing out! Loved the veggies in this dish.
Swathi says
Easy Cabbage frittata tastes delicious I like this low-calorie veggie breakfast. Perfect treat.
Nicole says
This frittata was so delicious!! This recipe was easy to follow and I will definitely be making it again.
Oscar says
Such an easy, healthy meal! The cabbage adds a nice crunch, and it makes for a delicious, light omelette that I’ll definitely make again.
Juyali says
I love a good, healthy, and comforting recipe like this. It was very tasty and a feel-good recipe. 🙂