Eggplant and Cabbage Dinner Frittata

Ingredients

• 1 Persian cucumber, thinly sliced
• ½ serrano chile or 1 small jalapeño, seeds removed, sliced into rings
• 1 tablespoon fresh lime juice
• ½ head of Napa cabbage or 1 bunch of Tuscan kale, finely sliced, divided
• 3 scallions, sliced, divided
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 medium Japanese or small globe eggplants, cut crosswise into 2-inch sections, sliced into ½-inch-thick batons
• 1 small onion, sliced
• 2 garlic cloves, crushed
• 2 large eggs
• 1 ½-inch piece ginger, peeled, finely grated
• 1 teaspoon tamari or soy sauce
• Urfa pepper or other mild red pepper flakes (for serving)

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