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By bon appétit
Eggplant and Cabbage Dinner Frittata
We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.
Updated at: Wed, 19 Mar 2025 09:51:54 GMT
Nutrition balance score
Great
Glycemic Index
18
Low
Glycemic Load
7
Low
Nutrition per serving
Calories434.1 kcal (22%)
Total Fat27.4 g (39%)
Carbs40.2 g (15%)
Sugars20.9 g (23%)
Protein14.2 g (28%)
Sodium657.1 mg (33%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1persian cucumber
thinly sliced

0.5serrano chile
or 1 small jalapeño, seeds removed, sliced into rings

1 tablespoonfresh lime juice

0.5 headNapa cabbage
or 1 bunch of Tuscan kale, finely sliced, divided

3scallions
sliced, divided

kosher salt

3 tablespoonsextra-virgin olive oil

2eggplants
medium Japanese, or small globe, cut crosswise into 2-inch sections, sliced into 1/2-inch-thick batons

1onion
small, sliced

2garlic cloves
crushed

2eggs
large

1.5 inchginger
piece, peeled, finely grated

1 teaspoontamari sauce
or soy

urfa pepper
or other mild red pepper flakes, for serving
Instructions
View on bon appétit
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