Yep, I admit it – I’m a fan of brussels sprouts. Nope, didn’t used to like them. Anyone who remembers the days of old; boiled, rubbery round little balls with no flavor, know’s what I mean. I pan fry them, I roast them, I add all kinds of luscious things together with them like bacon and balsamic vinegar. I even make a dish with blue cheese and brussels sprouts that is decadent and delicious, called Brussels Sprout and Fennel – Blue Cheese Gratin!
This is the first time, however, that I shredded them in my food processor and now my mind is going crazy with new ideas for how to use them this way! I was inspired by a recipe in one of my Fine Cooking magazines for a Roasted Brussels Sprouts and Mushroom Frittata. Lots of yummy cheese and roasted goodness make this a great dish for company. Very quick and easy to do – it serves 8, so it might be the perfect breakfast or lunch for your holiday company!
I cooked mine in my cast iron skillet. It’s my go-to pan these days, and it worked perfectly. Easy to take from stove to oven and you can even set it on the table and serve directly from it. It has that old world look that screams comfort food! I served mine with a slice of whole grain toast, salsa and a cup of steaming hot coffee. Yum, it was delish! For lunch, a light butter lettuce salad would be the perfect companion.
Roasted Brussels Sprouts and Mushroom Frittata
Serves 8
- 3/4 lb. Brussels sprouts, shredded in a food processor or thinly sliced by hand
- 8 oz. crimini mushrooms, coarsely chopped
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 6 large eggs
- 2 cups shredded fontina
- 1 cup shredded Gruyère
- 1 1/2 tablespoon unsalted butter
- 1 large shallot, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 1/2 teaspoons sherry vinegar
- 1/4 cup carrot, grated
- Salsa, for serving
- Position a rack in the center of the oven and preheat to 450°.
- On a large rimmed baking sheet, toss the sprouts and mushrooms with the oil, 3/4 tsp. salt, and 1/4 tsp. pepper. Roast, tossing with tongs every few minutes, until the vegetables are browned in places, 12 to 15 minutes. Season to taste with salt and pepper. Set aside.
- In a medium bowl, beat the eggs. Add the cheeses.
- Melt the butter in a 10-inch oven-proof nonstick skillet over medium heat. Add the shallot and rosemary, and cook until golden brown, 2 to 3 minutes.
- Meanwhile, in a small bowl, combine the vinegar with 1 Tbs. water. Pour it into the pan, and then add the carrot. Cook, stirring, for another minute, and remove from the heat. Add the Brussels sprouts & mushroom mixture, and stir to combine. Pour the egg mixture into the skillet, redistributing the vegetables and cheeses evenly with a fork, transfer to the oven, and bake until the eggs are set, about 12-14 minutes. Let rest briefly, slide out of the skillet, slice into wedges, and serve with salsa.
(click here) for printable recipe
A New Technique opens up many new Ideas for your Brussels Sprouts!,