Ingredients:

Young cabbage – 350 g

Carrot – 1 medium

Onion – 1 medium

Tomato – 1-2 pieces

Sulguni cheese – 100 g (can be any cheese)

Milk – 150 ml

Eggs – 4 pieces

Tomato paste – 1 tsp

Dried garlic – 0.5 tsp

Italian herbs – 0.25 tsp (dry spices can be any to taste)

Greens – cilantro, parsley, green onion

Vegetable oil for frying

Salt and pepper to taste

Instructions:

Prepare the Vegetables:

Finely chop the cabbage.

Grate the carrot on a medium grater.

Finely chop the onion.

Slice the tomatoes into thin rounds.

Cook the Vegetables:

Heat vegetable oil in a large frying pan.

Add the chopped onion and grated carrot.

Sauté until the vegetables are soft and slightly golden.

Add the chopped cabbage to the pan.

Stir and cook for about 5-7 minutes until the cabbage is soft.

Prepare the Egg Mixture:

In a bowl, beat the eggs with milk.

Add the tomato paste, dried garlic, Italian herbs, and salt and pepper to taste.

Mix well.

Finely chop the greens and add them to the egg mixture.

Combine and Cook:

Pour the egg mixture over the sautéed vegetables in the pan.

Evenly distribute the mixture and arrange the tomato slices on top.

Sprinkle grated cheese over the top.

Cook the Frittata:

Cover the pan with a lid and cook on low heat for about 10-15 minutes until the eggs are set and the cheese is melted.

Serve:

Carefully slide the frittata onto a plate.

Cut into slices and serve with a dollop of sour cream or yogurt, if desired.