If you are looking for a new breakfast idea, then you have come to the right place. This cabbage and mushroom chili crisp frittata is just the hearty meal to get your day started and is packed with veggies and protein. While technically a frittata is a breakfast dish, you could honestly eat this meal for lunch or dinner as well. The flavors of the vegetables with the chili crisp and eggs is just a magical combination that I cannot get enough of. Do yourself a favor and meal prep this cabbage and mushroom chili crisp frittata to enjoy all through the week.

This recipe was one of those happy accident recipes that happens when you use whatever you have on hand in the fridge and it turns out amazing. I always use leftover veggies in my refrigerator for my egg scrambles in the mornings and one morning I needed to use up some extra cabbage that was going to go bad and I was hooked at first bite. You can obviously use whatever vegetables that you want here, but there is something about the combination of the cabbage, mushrooms, and onion with the chili crisp that is the perfect match.

For the eggs I whisk them with cottage cheese for extra protein (instead of using milk) and then add the chili crisp into the eggs for added flavor. I whisk the egg mixture until well combined and then pour it right over the cooked veggies and place into the oven until eggs have set. From there, I love to top it off with green onions and extra chili crisp for the perfect breakfast every single time.

It really is so good!

Tips:

Take time to sauté your veggies before adding in your eggs getting a good caramelization on the cabbage and mushrooms for flavor, while making sure to keep the cabbage’s texture so it doesn’t get mushy.
Whisk your eggs thoroughly to ensure the frittata is fluffy.
Be sure you start off with an oven safe pan when cooking the vegetables so that you don’t end up having two pans to wash after.
Make this frittata in advance as part of your meal prep for an easy and healthy breakfast, lunch, or dinner.

I can’t wait for you to give this recipe a try! You are going to love it!

Cabbage and Mushroom Chili Crisp Frittata

Ingredients:

8 Eggs
1/4 Cup Cottage Cheese
2 Tbsp. Chili Crisp + Extra for Topping
1 Tsp. Salt
1/2 Tsp. Pepper
2 Cups Thinly Sliced Cabbage
1 Cup Sliced Mushrooms
1/4 Cup Sliced Onion
Green Onions for Topping
1 Tsp. Avocado Oil

Directions:

Preheat oven to 350 degrees.
Whisk together eggs, cottage cheese, chili crisp, 1/2 Tsp. salt, and 1/4 Tsp. pepper until well combined.
In an oven proof skillet, add oil along with cabbage, mushrooms, and onion and season with the rest of the salt and pepper and sauté until veggies begin to soften, but cabbage still has some texture, about 5-7. minutes.
Pour eggs over the veggies in a single layer and then place into the oven and bake for 20-25 minutes until eggs have set.
Top with extra chili crisp and green onions and serve.

I need you to trust me on this one and give this cabbage and mushroom chili crisp frittata a try! Enjoy!

Cabbage and Mushroom Chili Crisp Frittata

Tips: