Roasted Brussels Sprouts and Mushroom Frittata
2016-12-15 10:33:30
Serves 8
Shredded brussels sprouts are a fantastic idea for use in many recipes such as this delish frittata!
Ingredients
- 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
Instructions
- 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.
Adapted from Fine Cooking
Adapted from Fine Cooking
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