Easy Cabbage Frittata | Low-Calorie Veggie Breakfast

5 from 12 votes

This vegetarian cabbage frittata is a quick, hearty breakfast ready in under 30 minutes—perfect for busy mornings!

Prep Time10

Cook Time20

Total Time30

Cuisine: European

Servings:

Calories: 307kcal

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 a medium cabbage, 1 teaspoon sugar, 1 tablespoon lemon juice
Heat the olive oil and butter in a large skillet over medium heat. Add the 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.

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 taste.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently.