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23Jun, 23
Clean Food Love
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Cabbage and Cheese Frittata

What’s better?

Starting your day with a full serving of vegetables, or eating something incredibly flavorful and satisfying?

You likely already know what I’m going to say here – there’s no need to compromise!

You’ll just need a good recipe (this one),

a nudge from someone who cares (me),

and willingness to try something new (that’s why you’re here!).

I’ve been creating and posting recipes on the internet for over 10 years now, and I’m still INCREDIBLY passionate about sharing new ideas for family meals that your people absolutely enjoy while also being packed full of the good stuff!

This Cabbage and Cheese Frittata is so GOOD!

It’s flavorful and satisfying! Try this new recipe out over the weekend and let me know how you like it!

Cabbage was on sale at my local grocer last week, so I’ve been including it in a lot of different meals.

It has been fun experimenting with new recipes and ideas using cabbage.

My weekly meal planning is completely decided by whatever I find ON SALE. This way, we’re always eating an abundance of fresh produce while keeping our family budget in check.

Cabbage is a very underrated vegetable.

It’s very LOW in calories, HIGH in nutrients and fiber. Definitely, a vegetable that we could all be eating more of!

In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical cooked vegetable in terms of price per edible cup.

Yes! Grab some fresh cabbage next time you’re out & about!

Many people don’t know what a powerhouse of a food cabbage really is. I’ve been eating it on the regular for the past 10 years….added to soups, roasted, and shredded into recipes like this 😍 I’m pretty obsessed – so here’s your gentle nudge to eat more cabbage.

🤯It’s estimated that 90% of us don’t get enough vegetables every day.

90%! Pretty shocking, right?

According to the USDA, most of us need between 2 and 4 cups a day.

But the truth is, most people don’t sit down to eat a big bowl of veggies every day.

Veggies usually end up as an afterthought in a side dish.

This is why sneaking veggies into your meals (including BREAKFAST) is such a great idea!

It’s an easy way to get more of them into your diet.

I know this tip might fall into the category “I know this but I don’t do it very often.”

Consider this your reminder that it’s time to START! 🙂

I have some ideas to get you going.

6 Easy Ways to Add Veggies to Your Breakfast

1. Stir cabbage, spinach, kale, peas, zucchini, onions, asparagus, mushrooms, broccoli, peppers, or any other green into your eggs – think: veggie omelets, frittatas, scrambles, or baked vegetable quiche/casserole.

2. Shred zucchini or carrots into overnight oats or chia pudding – or stir them into your oats while they cook (surprisingly yum!)

3. Make a big batch of veggie hash (basically saute a bunch of veggies together) ahead of time, and when it’s time to eat, heat it up and add a poached egg on top.

4. Add frozen cauliflower, frozen beets, frozen kale, or frozen spinach to your smoothies.

5. Top your avocado toast with freshly snipped herbs & micro greens (yes, fresh herbs & micro greens count!).

6. Make a grain bowl with leftover quinoa or rice and stir in some spinach and feta/goat cheese while you heat it up. This will keep you feeling full for hours!

🌱Your assignment: Sneak some extra veggies into your breakfast a couple of days this week.

💡You don’t have to overhaul your entire lifestyle to feel healthier and more energized fast.

🛒It really IS about making small changes over time that you can actually live with!

📉We’re all about creating REAL sustainable transformation and change.

🧀Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.

➡️How To Make Oat Flour

Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.

2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.

You may have to stop your machine and move the flour around with a spoon.

Process for at least 1 minute.

You want your flour to be as finely and uniformly ground as possible.

4 servings


  • 2 Tbsps avocado or olive oil

  • 1 small head of green cabbage, thinly shredded

  • 1 medium onion, thinly sliced

  • 2 medium carrots, shredded

  • sea salt and ground black pepper, to taste

  • 4 large eggs

  • 2-3 garlic cloves, pressed

  • 1/4 cup oat flour, or ground oats

  • 1/2 cup freshly shredded cheddar cheese

  • 2 green onions, sliced to garnish


Preheat your oven to 350 degrees f. Heat the oil in a large oven-proof skillet over medium heat.

Add the cabbage and sautee, stirring frequently, until it shrinks in size; this can take around 8-10 minutes, and you can add half at first, or as much as the skillet can fit.

Then as it starts to shrink, add handfuls until all the cabbage is used.

Add in the onion and carrots and season with a pinch of sea salt and pepper.

Meanwhile, in a bowl, whisk the eggs together with the pressed garlic, oat flour, and shredded cheddar.

Once the veggies start to get tender and golden in spots, stir in your egg mixture.

Spread out the frittata with a spatula in the skillet, and reduce the heat to a medium-low.

Allow it to cook for around 4 minutes to get a nice golden crust at the bottom.

Transfer your frittata to your preheated oven and bake for 12-15 minutes, or just until the eggs are completely set in the center.

Allow the frittata to cool for a few minutes before serving.

You may slice it directly into the pan or flip it onto a serving platter.

Garnish with chopped green onions.

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