Corned Beef and Cabbage Frittata
published Monday, March 1, 2021
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Preheat oven to 375°F. In a large bowl whisk together eggs, half and half and remaining salt and pepper. Add cheddar cheese and chopped parsley and mix until combined. Set aside.
Heat olive oil in a large, oven-proof skillet over medium heat. Add onion, cabbage, 1/2teaspoon kosher salt and 1/2 teaspoon ground black pepper. Stir to combine and cook until onions have softened and cabbage has wilted, 10-12 minutes.
Add corned beef and potatoes and cook an additional 5 minutes, stirring frequently.Using a spatula, spread mixture into an even layer. Pour egg mixture evenly over cabbage and cook for 5 minutes, undisturbed, until edges begin to set. Transfer pan to preheated oven and bake for 20 minutes or until the middle is set and frittata is puffed and golden.
Let cool 5 minutes before serving. Garnish with fresh parsley.