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Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round baking dish or oven-safe skillet with a bit of olive oil or cooking spray.
Sauté the Vegetables:
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions (if using) and sauté for 2-3 minutes until softened.
Add the cabbage and carrots, and cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Season with salt, pepper, and garlic powder.
Prepare the Egg Mixture:
In a bowl, whisk the eggs until smooth and well combined. Stir in the shredded mozzarella cheese and set aside.
Combine and Cook:
Once the vegetables are tender, evenly distribute them in the skillet or baking dish. Pour the egg and cheese mixture over the vegetables and give the dish a gentle shake to ensure the eggs are evenly distributed.
Bake the Frittata:
Place the frittata in the preheated oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top. You can check by inserting a toothpick into the center; it should come out clean.
Serve:
Let the frittata cool for a few minutes before slicing it into wedges. Garnish with fresh herbs, if desired, and serve warm.
Serving and Storage Tips
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