Bacon and Cabbage Frittata paint

Delicious, nutritious and simple – what more can I say!

Serves 2-4


  • Dash of olive oil
  • 40g butter or olive oil
  • 1 leek (100g), finely shredded
  • 1 small head cabbage (250g), finely shredded 
  • 120g petit pois (defrosted)
  • Himalayan salt and cracked black pepper to season
  • Gluten Free

  • Dairy Free: omit butter use olive oil or alternative dressing.

  • Vegetarian

  • Vegan: omit butter use olive oil or alternative dressing.

  • Diabetic Friendly

  • Low GI

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  1. Melt the oil and ½ the butter in a deep pan, add leek, cover with a lid and fry gently for 5-8 minutes until soft, stirring gently through the process. 
  2. Add cabbage, stir through leek, cover with a lid and gently sauté over medium heat for 6-8 minutes, stirring occasionally. Add petit pois, cook for a further minute, season and serve. 

Maggie's Tips

  • Add diced smoked bacon for a real bacon and cabbage experience. Dice 2-4 rashers and fry in a little olive oil until lightly golden and crisp. Transfer to kitchen paper. Add to cabbage at petit pois stage.
  • Use leftovers in frittatas, quiches, soups, pasta dishes etc
  • Freezes really well.