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Growing up, I detested vegetables. While I’ve heard stories from my mom about me gnawing on a pickle in my high chair at a year old, I have no recollection of these events. You still couldn’t get me to touch a pickle (or cucumber) these days, but my feelings towards vegetables have turned a corner. Case in point:
This frittata is full of delicious aromatics (shallots and garlic) and is oh so tasty! The best part is that it provides a week’s worth of breakfasts for a single lady like myself. Top with avocado, salsa, pesto, or shredded cheese, zap in the microwave and serve with a side of bacon and you’ve got yourself a wholesome meal.
Ingredients
- 1 dozen large eggs
- 1 shallot, diced
- 2 cloves garlic, diced
- 1 heaping cup chopped brussel sprouts (chopped, then measured)
- 2-3 tbsp olive oil
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, crack and whisk your eggs, and set aside.
- Heat 2 tbsp olive oil in a cast iron skillet.
- Toss in shallot and garlic and saute until fragrant, about 2 minutes.
- Add in chopped brussels sprouts and saute about 5 minutes until soft. If brussels sprouts seem a little dry, add an additional tablespoon of olive oil.
- Add whisked eggs to skillet and let firm up, about 1 minute.
- Transfer skillet to oven, and bake 15-20 minutes until firm to the touch.
- Carefully remove from oven, slice, and serve!
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