Australian_Yoga_Journal_2016_08_09_downmagaz.com

RED CABBAGE
FRITTATA WITH
LEMON AND HERBS
SERVES 8 | 30 MINUTES OR LESS
Parsley, toasted garlic, and lemon
bring out red cabbage’s sweeter side
in this surprising frittata combination.
1 Tbs. olive oil
5 cloves garlic, peeled and
thinly sliced
5 cups thinly sliced red cabbage
10 large eggs
½ cup packed Italian parsley leaves,
plus more leaves for garnish
1 small lemon, very thinly sliced
Fresh mint leaves, for garnish
1 Set oven rack in top third of the
oven; preheat oven to 200°C.
2 Heat oil in large, ovenproof skillet
over medium heat. Add garlic, and cook
2 to 3 minutes, or until lightly toasted,
stirring occasionally. Add cabbage, and
season with salt and pepper, if desired.
Cook 10 minutes, or until cabbage is
lightly browned in places and tender.
3 Meanwhile, whisk eggs in large
bowl, and season with salt and pepper,
if desired. Set aside.
4 Stir parsley leaves into cabbage in
skillet. Pour eggs into skillet, and cook
frittata 2 minutes, shifting cabbage around
so that egg coats bottom of pan. Arrange
lemon slices over frittata. Transfer skillet to
oven, and bake 12 minutes, or until eggs
are fully set and begin to slightly pull away
from sides of skillet. Remove from oven,
and cool 2 minutes before serving.
Garnish with mint and parsley leaves.
PER SLICE 124 CAL; 9 G PROT; 8 G TOTAL
FAT (2 G SAT FAT); 5 G CARB; 233 MG CHOL;
104 MG SOD; 1 G FIBER; 2 G SUGARS
a u g ust/september 2016 yog a j ournal.com.au
67