Savoy cabbage and speck frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Savoy cabbage100 g
• Speck20 g
• Caraway seeds1 pinch
• Extra virgin olive oil1 teaspoon
• Rye bread1

Contains: gluten, eggs,

In season: October – March

Method

1. Remove any damaged outer leaves of the Savoy cabbage, cut out the tough central rib and slice the leaves into thin strips; cut the speck into short strips.
2. Heat the oil in a non-stick frying pan over medium heat, add the cabbage with a splash of water, cover and braise for 8 minutes, until tender and wilted.
3. Add the speck and the caraway and fry for 1 minute, until the speck turns translucent.
4. Meanwhile beat the eggs and egg white (no salt: the speck is enough); pour them over the cabbage, lower the heat, cover and cook for 5 minutes, until the top is almost set.
5. Flip the frittata using a plate, cook for 1 more minute until golden and serve with the rye bread.