• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Brussels-Sprouts-Frittata-logo
When vegetables are a part of your breakfast, you’re clearly ahead of the game. Serve this Brussels sprout frittata to unsuspecting picky eaters some green nutrition. Serve leftovers (if there are any) with a green salad for a light dinner.

4

Brussels Sprout Frittata
Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 tbsp (30 mL) olive oil, divided
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 lb. (450 g) Brussels sprouts, washed, dried trimmed and quartered
  • 3 whole large eggs
  • 2 eggs whites
  • 2 tbsp (30 mL) whole milk
  • 1/2 tsp (2.5 mL) salt
  • 1/4 tsp (1 mL) fresh ground pepper
  • 1/2 cup (125 mL) grated cheddar cheese
  • Dash of paprika

Instructions

  1. Heat 1 tbsp olive oil in a medium-sized, ovenproof, non-stick or well-seasoned cast iron skillet over medium heat. Add sliced onion and cook for five minutes, stirring occasionally, until softened. Add garlic and cook a minute longer. Add remaining olive oil and sprouts. Cook for seven minutes, stirring once or twice, until slightly browned.
  2. While your sprouts are cooking, preheat your broiler and whisk the eggs, egg whites, milk, salt and pepper in a small bowl. When sprouts are done cooking, turn heat to low and evenly distribute the skillet contents. Pour egg mixture over the sprouts and cook for one minute or until slightly set. Top with cheese, sprinkle with paprika, remove from flame and place under broiler for 3-5 minutes, until puffed and golden brown.

Notes

Produce Made Simple Tip: 1 pound of fresh sprouts (20-25 sprouts) = approx. 3 cups cut up

7.6.3
103
http://producemadesimple.ca/brussels-sprout-frittata/

Source: queenvicproduce.com

 

Subscribe To Our Newsletter

Join a Global Community of Cooks!

Receive our weekly newsletter and be the first to know about trending recipes when we publish new feeds and find out when we are running a Content or Twitter Conversation.

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology