Monday, October 17, 2016

Brussels Sprouts & Apple Frittata

I know this sounds like a strange combination, but it is anything but that.

The tart apple goes so nicely with the little sprouts, trust me.

Frittatas start out on the stovetop, then are finished in the oven, so it's sort of a baked omelet.
A great way to use up any roasted vegetable from the night before.

Brussels Sprouts & Apple Frittata:

1/2 lb. brussels sprouts trimmed and halved
1 Granny Smith apple, cut into dice
1/2 onion, sliced
4 eggs
1/4 cup milk
1/3 cup of cheddar or Swiss cheese, grated
salt & pepper
pinch of fresh thyme

Preheat oven to 350F.

In an oven safe skillet non-stick, heat some olive oil with a tbsp of butter and cook sliced Brussels sprouts w/ the half onion and apple chunks. Cook on medium heat for a few minutes until the vegetables are cooked.

Make sure you have enough oil in the pan so the frittata doesn't stick.

Mix the eggs, milk, cheese, salt & pepper and thyme and pour over the vegetables in the skillet.
Using a rubber spatula, keep tilting the pan so the eggs are cooking and setting. About 3 minutes. You don't want to cook the omelet all the way thru.

Once the eggs are set, then place in the preheated oven for about 8-10 minutes. If the center of the frittata is not done enough, then turn on the broiler for 1 minute.

Serve warm or at room temperature.

The combination is so good!



Katie C. said...

I've taken to eating leftover veggies in the morning when I have eggs so I don't think this is odd. The problem is ... having leftover veggies!

Tom | Tall Clover Farm said...

I love it that I have everything on hand and can make this frittata for lunch, today, hooray!

Carolyn said...

This does look good! Never in a million years would I even think of putting apples in my frittata!