Melt the butter in a large frying pan, add the onion and cabbage and cook for 5-6 minutes, until soft. Stir in the carrot and potatoes and cook for a further 3-4 minutes. Beat together the eggs, cheese and seasoning and pour into the pan. Cook over a moderate heat for 4-5 minutes, until the underside is golden. Place the pan under a preheated moderate grill for a further 2-3 minutes until the frittata has set and the top is golden. Turn out onto a warmed plate and serve immediately. NOTES : A delicious alternative to "bubble and squeak". Serve with a green salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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