Bacon and Cabbage Frittata (Dairy & Nut Free)

Instructions

1. 1Preheat your oven to 175°C. Prepare the vegetables: dice the 1 onion into 0.635 cm pieces, mince the 2 cloves of garlic, and shred the 1/2 medium head of green cabbage.
2. 2Heat a 25.4 cm oven-safe skillet over medium heat. Add the 1 tbsp vegetable oil, then add the 8 slices of streaky bacon. Cook for 5-7 minutes, turning occasionally, until the bacon is crispy and browned. Remove the cooked bacon from the skillet, place it on a paper towel-lined plate to drain, and crumble it into small pieces once cooled.
3. 3Keep the rendered bacon fat in the skillet and return it to medium heat. Add the diced 1 onion and minced 2 cloves of garlic to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant.
4. 4Add the shredded 1/2 medium head of green cabbage to the skillet with the onion and garlic. Cook for 5-7 minutes, stirring frequently, until the cabbage has wilted and softened. Remove the skillet from the heat.
5. 5In a large bowl, crack the 8 eggs. Add the 1/4 cup dairy-free milk, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Whisk vigorously for 1-2 minutes until the egg mixture is well combined and slightly frothy.
6. 6Add the crumbled 8 slices of streaky bacon, the sautéed 1 onion, 2 cloves of garlic, and 1/2 medium head of green cabbage to the egg mixture in the bowl. Stir gently to combine all ingredients evenly.
7. 7Pour the entire mixture into the 25.4 cm oven-safe skillet. Carefully transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the frittata is set in the center and the top is golden brown; a gentle jiggle of the pan should show no wobble in the center, and an instant-read thermometer inserted into the center should read 71°C.
8. 8Remove the skillet from the oven and place it on a wire rack. Let the frittata cool slightly for 5-10 minutes before slicing into 6 portions and serving warm.

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