BONUS: Cabbage slaw to snack on while cooking (via healthy_ish)
mindlessly snack on it during the rest of the steps.
Next, the eggplant mixture. You’re going to cut the eggplant into 2” sections and then into ½” thick batons. And you're going to look at all the eggplant you cut and think, “This is way too much!” Don’t worry—it cooks down a lot. Get it all browned and soft on the stove, and add the remaining cabbage, onion, and garlic. Stir around until all the ingredients get very tender. Now, take that unsightly-but-very-delicious mixture off the stove and let it cool.
Okay! Egg time! Whisk two eggs and then add ginger, scallion, and tamari . Once the eggplant mixture is cool enough , add it to the egg mixture—I used my hands to incorporate it. Ready to make the frittata? First, add the egg and eggplant mixture to your oven-proof, non-stick pan, then wait about three minutes while the bottom cooks over medium-high heat on the stove. During these three minutes, you’ll unfortunately realize the next step is to flip the frittata and “invert back into skillet.
Finally, slide your frittata onto a plate and top with the slaw you’ve been snacking on the whole time. Sprinkle some red pepper flakes on the whole thing. Congrats, you're a dinner frittata convert.We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.
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