Brussels Sprout and Gruyere Frittata

This Brussels sprout and gruyere frittata is a delicious and healthy way to get a serving of vegetables at breakfast!

This Brussels sprout and gruyere frittata is a delicious and healthy breakfast!

When counselling patients, I’m not a big fan of “rules”. Rules aren’t fun, especially if they’re telling you not to eat something. I don’t work that way. So instead I like to focus on adding in foods like vegetables in enjoyable ways.

But again, I don’t like to go by rules like “eat vegetables at every meal.” Because, I get it, don’t usually like vegetables at breakfast either. I eat oatmeal almost every day and sorry, I’m not hiding spinach or zucchini or whatever else in there (although, pumpkin spiced oatmeal is pretty delicious).

This Brussels sprout and gruyere frittata is a delicious and healthy breakfast!

But if you’re a savoury breakfast fan, frittatas can be a great way to get in some vegetables in your morning meal. And the possibilities are endless! All you need is the basic formula (I like 8 eggs + 1.5 to 2 cups vegetables + 1/2 to 1 cup cheese) and you can customize from there.

This frittata uses shredded Brussels sprouts, which you saute first until they start caramelizing to bring out their flavour. I like either gruyere or white cheddar paired with Brussels sprouts, but especially gruyere for its toasty flavour. I also  add parmesan to the egg mixture to up the cheesy factor. High five for a fast, easy, cheesy breakfast!

This Brussels sprout and gruyere frittata is a delicious and healthy breakfast!

Brussels Sprout and Gruyere Frittata
 
Prep time
Cook time
Total time
 
This Brussels sprout and gruyere frittata is a delicious and healthy breakfast!
Author:
Yield: 4 servings
Ingredients
  • 8 large eggs
  • 2 tbsp parmesan
  • ¾ cup shredded gruyere, divided
  • ¼ tsp table salt
  • ¼ tsp pepper
  • 1 tbsp olive oil
  • 1 shallot, sliced
  • 2 cups shredded Brussels sprouts
  • 1 clove garlic, minced
Instructions
  1. Preheat the oven to 400F and place a rack in the middle to upper middle spot.
  2. In a medium bowl, whisk together the eggs. Stir in the parmesan, gruyere, salt, and pepper and set aside.
  3. Heat up the olive oil in a small cast iron skillet or other ovenproof skillet. Add the shallot and Brussels sprouts and saute over low heat, until the shallots are soft and the Brussels sprouts start to caramelize. Add the minced garlic and saute for 30 seconds.
  4. Pour the egg mixture into the pan and make sure the vegetables are evenly distributed. Cook for about 1 minute, until you see the edges start to set.
  5. Place skillet in the oven and bake until the eggs are set, about 15 minutes.

6 Comments

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6 Responses to Brussels Sprout and Gruyere Frittata

  1. Barbara D. Weppler

    This sounds delicious and I can’t wait to try it. Hiding veggies in great dishes to trick the little one is always a strategy I can use!! TU

    • Chelsea

      Thanks Barb! I find shredding brussels sprouts is a great way to make them taste not so pungent, which is great for kids! :)

  2. This recipe is my little happy place: eggs, veggies and cheese.

    Although I’ve been having sweet breakfasts lately (oatmeal), the savory ones are my favorite.

    • Chelsea

      Yup, that combination is my happy place too! Add a slice or two of toasted sourdough bread with butter and I’m in heaven.

  3. My mum would love this, brussel sprouts are her favourite and not something I would have thought about putting in a frittata!

    http://www.bakesbybutter.com/

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