Cabbage and Egg Bake

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 carrot, grated
• 900 g white cabbage, thinly sliced
• 5–6 eggs
• 1 tbsp all-purpose flour, optional
• Manchego cheese, grated, optional
• Fresh parsley, chopped, optional
• Salt, to taste
• Black pepper, to taste
• 1/2 tsp dried oregano
• 1/2 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried parsley

Method

1. Preheat the oven to 200°C (400°F).
2. Heat the olive oil in a large oven-safe frying pan over medium heat.
3. Add the chopped onion and cook for about 5 minutes, until translucent.
4. Add the grated carrot and cook for another 2 minutes.
5. Add the sliced cabbage.
6. Cook for 10–12 minutes, stirring occasionally, until softened.
7. Season with salt, black pepper, oregano, sweet paprika, garlic powder, onion powder and dried parsley.
8. Beat the eggs in a large bowl.
9. Stir in the optional flour, if using.
10. Add the cooked cabbage mixture to the eggs and mix thoroughly.
11. Return the mixture to the oven-safe pan.
12. Cook on the hob for about 2 minutes, until the bottom begins to set.
13. Transfer the pan to the oven and bake for 4 minutes.
14. Top with optional fresh parsley and grated Manchego.
15. Place under the grill for about 1 minute, until the cheese melts.
16. Finish with additional parsley and serve warm.