Cabbage and Leeks Frittata

Here's the other recipe for Cabbage and Leeks. This was today's lunch - crispy and tasty. I am very pleased how it turned out. I hope you make it too and let me know how it turned out for you. What a healthy way to have a tummy full of veggies!


I used Oyster Sauce and Penzeys Buttermilk seasoning.  You do not have to use them. You can use any combination of spices you want, or even choose not to use any. It will come out well, no matter what you do.  Next time, I plan to use some red curry or green curry paste. I think it will go well with cabbage and give it a kick. You should try too.


Experiment! That's what makes cooking so fun!


Cabbage and Leeks Frittata


Vegetable or olive oil spray

1/2 Cabbage, Shredded  2 Leeks, whites only, Sliced

1/2 Onions, sliced 

Atta (flour) - about 4 tablespoon. See Note below. 

Thai chilies, minced

Oyster Sauce

Penzeys Buttermilk seasoning

Salt

2 large eggs

1.  Mix Cabbage, leeks, onions, minced chilies, flour, oyster sauce, spices, salt. Make sure the veggies are throughly dusted with flour. Add the two eggs and mix well, again ensuring all the veggies are well coated.

2.  Take a large pan, spray with oil. Ensure an even coat. Put on high flame and heat oil to just before smoking.

3.  Gently add the mixture to the hot greased pan. Press tightly as you can so that it forms a good even flat layer.

4.  Wait and observe, patiently! Once it starts to sizzle a bit, shake the pan gently to make sure it’s not sticking at the bottom. If you want you may also spray some oil over the frittata and at the edges.

5.  Once the frittata has a firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan.

This is how it looks when inverted.
(Sorry about the bad resolution, it's because of the steam!)

6.   Return to the heat and cook for 2 to 3 minutes, shaking the pan to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.

Cabbage and Leeks Frittata

Notes:

Substitutes for Atta can be of any kind - whole wheat flour, corn flour, rice flour, Besan, etc. Just don't use too much and adjust for the 'heaviness' of the flour you are using. If it's Besan, use less; if it's light pastry flour, use a bit more.