I adore the holidays but after massive food consumption, I’m ready for lighter meals. This Italian dish is perfect for scaling back but full steam ahead with flavor and nutrients. Cabbage has cholesterol-lowering benefits and is an excellent source of vitamin K and C as well as a good source of vitamin A. For more health benefits on cabbage, click here. The word frittata in Italian means ‘to fry’. Frittata is similar in composition to an omelet except the egg mixture is not folded over and finished on the stove top. Frittatas start with a few minutes on the stove top until the bottom layer of the egg mixture has solidified, and then are finished off in the oven. They can be quite simple and served for lunch or a light dinner.
adapted from La Cucina Italiana
1 tablespoon butter
1 tablespoon olive oil
1/4 lb. thinly slicked speck or prosciutto
4 cups thinly sliced green cabbage
6 large eggs
2 cups grated Parmesan or Grana Padano
1/3 cup milk
Preheat oven to 220c (425f). Lightly grease a 9-inch skillet. Roughly chop 3 slices of speck and set aside. Line bottom and sides of prepared skillet with the remaining speck slices, slightly overlapping edges of pan.
In a second large skillet, heat butter and oil over medium heat. Add cabbage and cook, stirring occasionally until wilted and tender – roughly 15 minutes. Add chopped speck, increase heat to medium-high and cook 3 minutes more.
In a large bowl, whisk together eggs, cheese, milk and a pinch of salt and pepper. Add half of the cabbage and stir to combine. Spread remaining cabbage over speck-lined skillet, then pour in egg mixture. Bake 20 minutes or until frittata is set and lightly golden on top. Let cool in pan on wire rack for 10 minutes. Using a spatula, loosen edges of frittata, then invert onto serving plate. Serve warm or room temperature.
The Culinary Chase’s Note: De-lish! If the speck or prosciutto is too thin and sticking together, don’t fret, just piece it together as best you can. This is what happened to me and that’s why you see the egg mixture exposed on some parts of the bottom. If you don’t like this showing, then serve from the skillet and don’t invert. Enjoy!