John Myers
Chinese Cabbage Frittata
The perfect chinese cabbage frittata recipe with a picture and simple step-by-step instructions.
- 0,5 smaller Chinese cabbage approx. 400 g
- 2 Tomatoes
- 50 g Corn kernels, from the can
- 4 Eggs
- 2 tbsp Low-Fat milk
- 2 Garlic cloves
- Salt
- Pepper
- 2 tbsp Olive oil
- 1 tsp Butter
- 2 tbsp Pumpkin seeds
- 30 g Freshly grated Parmesan cheese
- Wash and clean the Chinese cabbage, cut out the stalk and cut into fine strips. Pour hot water over the tomatoes, peel and core them and dice the pulp. Drain the corn in the sieve.
- Peel the crushed garlic and pass it through a press. Put the eggs and milk in a tall container, add the squeezed garlic, diced tomatoes and the drained corn. stir. Season with salt and pepper.
- Heat the oil and butter in a non-stick pan. Put the Chinese cabbage strips in the pan and let them sauté briefly, covered. Mix the egg-milk mixture with the stirred-in ingredients over the Chinese cabbage strips and pour over them. Let simmer for a few minutes.
- Sprinkle the golden brown frittata with the freshly grated Parmesan cheese and pumpkin seeds, close the pan with the lid and continue to fry for a few more minutes. Serve either hot out of the pan or chilled.
- Fresh green salad as a side dish.
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