Prep the cabbage: Remove the thick, tough stems which have a stronger flavor. Rinse thoroughly and drain well.
2
Prepare the aromatics: Mince scallion, ginger, and garlic and set aside in a bowl. These form the flavor base for Taiwanese cooking, adding aroma, removing fishiness, and enhancing taste.
3
Prepare the carrots: Cut into thin julienne strips. Pat to remove excess moisture. Season with salt and black pepper.
4
Slice the cabbage: Cut the cleaned cabbage leaves into thin, uniform strips. Use your hands to massage the shredded cabbage, incorporating the salt and allowing it to soften and blend with seasonings.
5
Mix in eggs: Crack fresh eggs into the softened cabbage mixture. Start mixing in one corner, then gradually incorporate the surrounding cabbage until evenly combined.
6
Heat the pan: Turn to medium-high heat and preheat the skillet thoroughly. Add a generous amount of oil, swirling to coat evenly and allow the oil to coat the pan's pores.
7
Oil the spatula: Rub the spatula with oil so it won't stick when flipping.
8
Add the mixture to the pan: Pour the cabbage-egg mixture into the hot skillet and press firmly with the spatula to compact it. Repeat pressing several times to create a dense, even layer.
9
Cook first side: Reduce to medium heat and cook until the bottom is golden brown. Add a little more oil if needed, but avoid excess oil in the pan.
10
Flip: Use a large plate to help flip: slide the frittata onto the plate, then invert the pan over it and flip the frittata back into the pan.
11
Cook second side: Drizzle oil around the edges. Reduce to the lowest heat and continue cooking until the top turns amber-brown and the frittata is set.
12
Plate and serve: Once the surface reaches the desired golden-brown color, slide the frittata onto a serving plate. Cut into desired portions and serve hot.
PrimedTableBETA
