Cabbage and Mushroom Chili Crisp Frittata

Name: Cabbage and Mushroom Chili Crisp Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Ingredients: 8 piece Eggs; 0.25 cup Cottage Cheese; 2 tbsp Chili Crisp; 1 tsp Salt; 0.5 tsp Pepper; 2 cup Thinly Sliced Cabbage; 1 cup Sliced Mushrooms; 0.25 cup Sliced Onion; Green Onions for Topping; 1 tsp Avocado Oil

15 mins prepServes 4

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.

4 servings

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Instructions

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.

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Cabbage and Mushroom Chili Crisp Frittata

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