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