Cabbage and Mushroom Chili Crisp Frittata
Serves 4
15 mins prep
30 mins cook
45 mins total
What started as a random leftover veggie stir fry with eggs, quickly became a new breakfast obsession! This delicious frittata can be meal prepped and eaten throughout the week for breakfast, lunch, or dinner. The cabbage, when sautéed until browned slightly, gets nutty and delicious.
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Preheat oven to 350 degrees. Whisk together eggs, cottage cheese, chili crisp, 1/2 Tsp. salt, and 1/4 Tsp. pepper until well combined. In an oven proof skillet, add oil along with cabbage, mushrooms, and onion and season with the rest of the salt and pepper and sauté until veggies begin to soften, but cabbage still has some texture, about 5-7 minutes. Pour eggs over the veggies in a single layer and then place into the oven and bake for 20-25 minutes until eggs have set. Top with extra chili crisp and green onions and serve.
