Brussels Sprouts & Cheddar Frittata

Egg dishes are almost as common as pasta now in my list of weeknight workhorse meals, largely in part by how terrific the fresh eggs are at my local farmers market (and my fiancé guilting me into cooking less carbs and more protein).  This frittata couldn’t be easier and more impromptu – created from a craving for brussels sprouts and a need to use up a wedge of cheddar I had leftover from this recipe – which means it can be tweaked to any vegetable/meat/dairy combo your heart desires. The key, though, is in the cooking method. Placing the frittata under a hot broiler causes it to puff up like a soufflé and brown in the most wonderful way, giving it another dimension of texture and flavor. It’s the perfect breakfast, or lunch, or brunch, or dinner … or really anytime meal.


Brussels Sprouts & White Cheddar Frittata:

• Quarter 1 lb. of brussels sprouts, removing any bruised or brown outer leaves.
• Meanwhile, heat 1 tbsp. olive oil in a medium skillet* over medium-high heat.
• Add in 1 thinly sliced onion and cook for 7 minutes, or until softened.
• Add in 2 cloves of minced garlic and cook for another minute, or until fragrant.
• Add in a little more oil and the sprouts and cook for 5-7 more minutes, stirring once or twice, or until caramelized. Season with salt and pepper.
• In a bowl, whisk together 3 whole eggs, 2 egg whites, and a splash of milk.** 
• Season eggs with salt and pepper and pour into the skillet over the vegetables.
• Immediately sprinkle 1/2 c. grated white cheddar cheese over the eggs and transfer under a hot broiler.
• Cook for 3-5 minutes,*** or until puffed and golden brown.
• Let cool slightly, then slice into wedges and serve.

Serves three-four

*About 8"-10".
**Or use all whole eggs. I cut out some of the yolks to be lower in calories, but used some milk to add a little creaminess.
***Watch carefully, cooking time will depend how hot the broiler is and how close the pan is to it.