Savory Red Cabbage and Carrot Frittata with Peanut Crumble

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the shredded red cabbage and grated carrots to the skillet. Season with salt and pepper, and cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

4.In a mixing bowl, whisk together the eggs and Turkish yogurt until well combined. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.

5.Cook on the stovetop for about 3-4 minutes, gently lifting the edges of the frittata with a spatula to allow uncooked egg to flow underneath.

6.Once the edges are set, transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.

7.While the frittata is baking, prepare the peanut crumble. In a small bowl, mix the chopped peanuts with the peanut butter until well combined. Set aside.

8.Once the frittata is done, remove it from the oven and let it cool for a few minutes. Top with the peanut crumble before slicing into wedges.

9.Serve warm or at room temperature, and enjoy your hearty frittata!