Frittatine with black cabbage

The frittatina with black cabbage is a healthy and tasty dish, perfect for a light meal or as an appetizer. Here is the recipe to prepare delicious Italian-style frittatine with black cabbage.

Ingredients

• 200 g of black cabbage
• 4 eggs
• 40 g of grated Parmesan cheese
• 1 clove of garlic
• Salt, to taste
• Pepper, to taste
• Extra virgin olive oil, as needed

Preparation

1. Clean the black cabbage by removing the central stem and the tougher parts. Wash the leaves well and cut them into not-too-thin strips.

2. In a skillet, briefly sauté a clove of garlic in extra virgin olive oil. Add the black cabbage strips and let them cook for about 10 minutes, until they have softened. If necessary, add a little water to prevent them from sticking to the pan.

3. In a bowl, beat the eggs with a pinch of salt and pepper. Add the grated Parmesan cheese and mix well.

4. When the black cabbage is ready, remove the garlic clove and incorporate the beaten eggs with the cheese directly into the pan with the cabbage. Stir to distribute the eggs among the cabbage.

5. Let the omelette cook on one side over medium-high heat until the base is golden, and the top begins to set.

6. With the help of a plate or a lid, turn the omelette over and cook on the other side.

7. Cut the frittatina into wedges or small portions and serve it hot or at room temperature.

Curiosity

Black cabbage, also known as “Tuscan kale” or “kale,” is a vegetable highly appreciated in Italian cuisine for its strong flavor and nutritional properties. In Tuscan tradition, black cabbage is also the main ingredient in the famous “ribollita,” a rustic and hearty soup.

Are you ready to enjoy your frittatina with black cabbage!