Name: Eggplant and Cabbage Dinner Frittata
Yield: 2 servings
Ingredients: 1 Persian cucumber, thinly sliced; ½ serrano chile or 1 small jalapeño, seeds removed, sliced into rings; 1 tablespoon fresh lime juice; ½ head of Napa cabbage or 1 bunch of Tuscan kale, finely sliced, divided; 3 scallions, sliced, divided; Kosher salt; 3 tablespoons extra-virgin olive oil; 2 medium Japanese or small globe eggplants, cut crosswise into 2-inch sections, sliced into ½-inch-thick batons; 1 small onion, sliced; 2 garlic cloves, crushed; 2 large eggs; 1 ½-inch piece ginger, peeled, finely grated; 1 teaspoon tamari or soy sauce; Urfa pepper or other mild red pepper flakes (for serving)

Image may contain Plant Food Produce and Vegetable

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

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.

Recipe notes