Frittata with Caramelized Cabbage, Italian Sausage, Greens and Herbs
This frittata is one of my favorites! It's packed with flavor and is pretty dense, which helps it feel like a filling dinner. Patrick LOVED it :D.
As with all of my recipes, this one is super versatile! You can make the frittata into muffins for easy snacks, or omit the eggs completely and mix the filling into pasta. Versatile is my favorite type of recipe!
Frittata with Caramelized Cabbage, Italian Sausage, Greens and Herbs
Cook the sausage in a preheated cast iron until fully cooked and crumbly. Transfer to a plate.
Add the cabbage, onion, Italian seasoning and a little s/p to the cast iron. Mix well, then cover and cook for 15-20 minutes, stirring every five minutes or so.
While the veggies are cooking, whisk together the eggs, coconut yogurt and nutritional yeast.
Add the Italian sausage back to the cast iron with the caramelized cabbage, fold in the arugula until it wilts, then pour the egg mixture over everything.
Cook on the stove, scraping the bottom with a wooden spatula until large curds begin to form. Cover, then transfer to a 350F oven and bake for 10-15 minutes. The frittata should be just set. Let stand for 5-10 minutes before removing the lid and slicing.
Frittatas are great warm, room temp, or cold!
Recipe Note
You can make this recipe in large muffin tins for easy, on the go snacks. I also love making the filling into pasta! Just sub your favorite pasta for the eggs.
