Savory Cabbage and Carrot Frittata with feta

Ingredients

Vegetables and Herbs:

1/2 cabbage (approximately 600g, finely shredded)

1 onion (finely chopped)

2 carrots (grated)

A few sprigs of parsley (finely chopped, for garnish)

Batter:

4 eggs

4 tablespoons of flour

1/4 cup of milk (50 ml)

2 tablespoons of olive oil

1 teaspoon of baking powder

1 teaspoon of salt

1/2 teaspoon of black pepper

1 teaspoon of oregano

100g of feta cheese

Making It Step by Step

 Prepare the Vegetables

Start by prepping your vegetables. Finely shred the cabbage using a knife or a food processor. Grate the carrots and finely chop the onion and parsley. Set them aside. This mix of vegetables will add color, crunch, and nutrition to your frittata.

 Sauté the Vegetables

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the shredded cabbage and grated carrots to the pan. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and the carrots are tender. Season with a pinch of salt and pepper to taste. Once cooked, remove the vegetables from the heat and set them aside to cool slightly.