Brussel Sprouts Frittata
Try using any veggies you have on hand- either fresh or roasted- in a protein+nutrient rich frittata. These delicious and versatile egg dishes can be served at breakfast, brunch, lunch or dinner. They are so good though, just don’t expect any leftovers for snacks.
For the first time since February, we were able to visit family members with masks and socially distanced this past week-end. The rules included having only one person prepare and serve the meal. My daughter brought two bags of Brussel sprouts, olive oil, and eggs. She even said breakfast will be simple and don’t expect much.
Well, not even thirty minutes later we were served one of the best brunch dishes I have ever had! Here is what she did:
- Chop up Brussel sprouts- we didn’t have a food processor so she got her upper body workout in- without weights.
- Sautéed Brussels with olive oil and salt and pepper in a cast iron skillet.
- Stirred 8 eggs (2 per person) with some salt in a bowl.
- Pour eggs over the Brussels in the cast iron skillet.
- Stick it in a 400 degree oven until the top of the frittata is set.
That’s it folks! She added leftover guacamole and cilantro on top of each quarter piece she served us. Of course, you can add onions, garlic, peppers, or any other veggies you have on hand. However we loved the simple, tasty, clean taste of just the Brussel sprouts. Seriously, easy as pie….well, easier.
There are so many variations to this recipe. You can try asparagus+dill+goat cheese or possibly spinach+tomato+feta for a totally different flavor. The beauty of this recipe is the flexibility+ease+healthy+yummy.
Lately, life seems so difficult and challenging, with more questions than answers. Spending “smart” time with family and enjoying delicious food (using what you have available)+drinks is one of my top ways to make everything better. Thank you.