Corned Beef and Cabbage Frittata


Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves: 8


1 tablespoon olive oil

1 yellow onion, sliced thin

6 cups green cabbage, shredded

1 teaspoon kosher salt, divided

1 teaspoon ground black pepper, divided

2 cups Food Club Corned Beef, cut into bite sized pieces

1 can (15 ounces) Food Club Diced Potatoes, drained and patted dry

8 large eggs

1/3 cup Food Club Half and Half

1 cup Food Club Shredded Sharp Cheddar Cheese

1/4 cup chopped fresh parsley, plus more for garnish


  1. Preheat oven to 375°F. In a large bowl whisk together eggs, half and half and remaining salt and pepper. Add cheddar cheese and chopped parsley and mix until combined. Set aside.
  2. Heat olive oil in a large, oven-proof skillet over medium heat. Add onion, cabbage, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Stir to combine and cook until onions have softened and cabbage has wilted, 10-12 minutes.
  3. Add corned beef and potatoes and cook an additional 5 minutes, stirring frequently. Using a spatula, spread mixture into an even layer. Pour egg mixture evenly over cabbage and cook for 5 minutes, undisturbed, until edges begin to set. Transfer pan to preheated oven and bake for 20 minutes or until the middle is set and frittata is puffed and golden.
  4. Let cool 5 minutes before serving. Garnish with fresh parsley.