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.
Recipe information
Yield
2 servings
Ingredients
1
½
1
½
3
3
2
1
2
2
1
1
Preparation
Step 1
Mix cucumber, chile, lime juice, half of cabbage (i.e., ¼ of the head), and one-third of scallions in a small bowl. Gently massage with your hands to soften cabbage; season with salt. Set aside.
Step 2
Heat 2 Tbsp. oil in a medium (heatproof if you plan to finish in oven) nonstick skillet over medium-high. Cook eggplant, tossing occasionally, until browned in spots and mostly tender, 5–6 minutes. Add onion, garlic, and remaining cabbage and cook, tossing often, until vegetables are very tender, 4–6 minutes. Transfer to a plate and let cool until just warm (about 5 minutes should do it); reserve skillet.
Step 3
Whisk eggs, ginger, tamari, and remaining scallions in a medium bowl. Season with salt. Add cooked vegetables and stir to combine.
Step 4
Heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Add egg mixture, shaking skillet to distribute evenly. Cook until golden brown underneath but only partially set on top, about 3 minutes. Slide frittata onto a plate, then invert skillet onto plate. Firmly grip pan handle in one hand and hold plate flush against rim of skillet with the other. Quickly and confidently flip skillet and plate over so frittata lands in pan with the browned side facing up. Return to medium-high heat and cook until other side is just set, about 2 minutes more.
Step 5
Transfer frittata to a plate. Top with cabbage slaw and pepper.
How would you rate Eggplant and Cabbage Dinner Frittata?
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Reviews (7)
Back to TopI liked the contrast of some fresh vegetables with the cooked. I did take the advice of a few previous reviews and increased the flavours a touch with the sesame oil & some coconut aminos. thanks Chris!
Terri
Victoria BC Canada
1/22/2021
I was already committed to trying this recipe when i noticed the consensus regarding flavor. I used two teaspoons of soy sauce instead of one and added a splash of fish sauce and its pretty delicious. I added pomegranate to the salad- which i quite like. The eggplant came out good too- not too soft. I enjoyed the Julia Child-esque directions regarding flipping the frittata.
bejenki
New Orleans
7/15/2020
I too found this recipe rather disappointing. The eggplant became mushy in the center of the frittata and the flavors were rather mellow. Perhaps I was underwhelmed because I thought the flavor profile would be more akin to okonomiyaki? If I made this again I would make it more cabbage pancake-esque, adding in shredded carrot, corn or shiitake mushrooms. I did add fish sauce to the slaw so it packed in a little more flavor.
Anonymous
Washington, DC
1/10/2018
The best thing about this recipe is the slaw which is fresh and tangy. The frittata was a bit bland and mine was so large that I couldn't flip it. My eggplant was pretty big so I had to use a larger skillet than recommended. I liked how many veggies were incorporated but I am not a frittata fan in general so I didn't care for it. I wanted to give it a shot to see if it would convert me but it didn't.
Anonymous
Portland, OR
1/8/2018
This recipe took a bit longer than I had hoped and lacked flavor. If I were to make it again, I would probably use sesame oil and add soy or tamari sauce to the eggplant while it cooks so that that flavor gets infused earlier. I would also recommend more green onions and perhaps adding sesame seeds at the end. An alternative to the soy sauce would be adding tahini to the eggplant which would give it more of a Middle Eastern than an Asian twist. I don't know if any of these suggestions would be good; I just know that this dish was a little bland for my taste and more work than I expect to put in to a frittata. The time expenditure was largely due to the slaw which was also overly-simplistic in flavor. Again, maybe sesame oil or soy sauce (or both) might have helped this.
cschattner1146
Brooklyn, NY
1/8/2018