Corned Beef and Cabbage Frittata
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 8
Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, sliced thin
- 6 cups green cabbage, shredded
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2 cups corned beef, cut into bite-sized pieces
- 1 can (15-ounce) diced potatoes, drained and patted dry
- 8 large eggs
- 1/3 cup half and half
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh parsley, plus more for garnish
How to Make:
- Preheat oven to 375°F. In a large bowl whisk together eggs, half and half and remaining salt and pepper. Add cheddar cheese and chopped parsley and mix until combined. Set aside.
- Heat olive oil in a large, oven-proof skillet over medium heat. Add onion, cabbage, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Stir to combine and cook until onions have softened and cabbage has wilted, 10-12 minutes.
- Add corned beef and potatoes and cook an additional 5 minutes, stirring frequently. Using a spatula, spread mixture into an even layer. Pour egg mixture evenly over cabbage and cook for 5 minutes, undisturbed, until edges begin to set. Transfer pan to preheated oven and bake for 20 minutes or until the middle is set and frittata is puffed and golden.
- Let cool 5 minutes before serving. Garnish with fresh parsley.
