Following my Potato Frittata success last week, I decided to give it another try this week.
I was thinking of making some cabbage and potato soup but I decided against it and thought about using the cabbage for frittata instead. This time, I made 2 frittatas instead of one big frittata since I’m not too keen on the pan flipping thing. I still didn’t make perfect shapes though as part of the frittata broke when I turned it over and when I transferred to a plate. It may not look good but it still tasted great.
I used less potatoes this time since I used a whole head of cabbage. I just cooked the cabbage after the potato cooked and stirred until soft. I also added some bread crumbs this time but omitted the milk and totally forgot to add the pesto. My family usually doesn’t eat cabbage so it was a surprise when my daughter tasted some of the cabbage before I mixed it in and actually liked it. She really liked it that we had dinner really early, before 6 pm and after the plates have been cleared, she asked if she could eat again as she really found it delicious.
I’m happy to add another meatless meal to our repertoire. I try to have at least one meatless dinner per week but I usually saute some ground pork with the vegetables. This dish had no meat at all. My daughter even requested to bring this to school for lunch next week. In her school, Mondays are fruits and vegetables days so they are encouraged (aka required) to bring fruits and vegetables for snacks and lunch. I think it’s a good initiative and we should all eat more fruits and vegetables.
On another note, I think I’m addicted to pesto. I’ve been eating pesto and tomato sandwiches for lunch for 2 days running now. I also had it for breakfast today and just spread some pesto on toast for my afternoon snack. I wonder how long before I finish off my stock?