6 large eggs, lightly beaten
flat leaf parsley, finely chopped
a soft cheese (your choice), crumbled
Sea salt and freshly ground black pepper
Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft.
Add the garlic, stir, then add the cooked vegetables and cabbage.
Cook for a further 2 mins.
Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir.
Add the parsley and stir well.
Turn the heat down to low and cook until the sides and center of the omelet is barely set.
Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.
Sprinkle the cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.
Remove from the heat, and leave to cool slightly.
Cut into wedges and serve with a green salad.
KB and Whitesnake
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