I can’t flip an omelet nor have I mastered the art of the soft scrambled egg. I blame these short-comings on a lack of practice. My breakfast rotation consists of smoothies, yogurt, or oatmeal. However, these sugary and carb-filled breakfasts often leave me counting down the minutes to lunch when breakfast was a mere hour prior. But how, I asked myself, can I eat eggs at work? I certainly don’t have a stove handy and my EggWave days are in the past. (I remember purchasing that from an infomercial and I didn’t even eat eggs at the time.)
After Christmas, our traditional quiche reheats well the following day so I figured frittata would be no different. Besides eggs, the two main ingredients in this recipe are brussels sprouts and spinach. Getting your greens before 9am was certainly appealing. I purchased a bag of shaved brussels sprouts from Trader Joe’s which made this easy to prepare dish that much quicker. I love a good time saver.
This frittata has become one of my favorite healthy breakfasts! Fresh from the oven, it was fantastic and when I reheated a slice this morning, the result was equally delicious. I see more eggs in my future.
Ingredients:
8 eggs
3 cups brussels sprouts, shaved (available at Trader Joe’s), or quartered
4 cups fresh spinach
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper, to taste
avocado, to garnish
Preheat oven to 375 degrees.
Place a large skillet over medium-high heat and add olive oil. Once pan is hot, add brussel sprouts and a bit of salt and pepper. Let cook until browned, stirring occasionally. After 5-6 minutes, add the spinach. Cover to help steam and cook for about 4 more minutes, until spinach is cooked down and soft. Remove lid and add garlic. Stir until fragrant, about 30 seconds.
Whisk eggs in a large bowl. Add garlic powder, paprika, salt, and pepper. Stir in brussel sprouts and spinach mixture until mixed well.
Pour in a glass baking dish, coated in nonstick spray, or a cast iron skillet.
Place in oven and bake for 15-18 minutes depending on the size of your baking dish. The frittata will be done when lightly browned on top and solid when pressed.
Top with avocado or just enjoy!
Serves 4-6
Adapted from PaleOMG
5 Responses to Brussels Sprouts and Spinach Frittata
That’s a great recipe! I haven’t seen those shaved brussels sprouts before… how well do they keep?
I used the whole bag the day after I bought it so I’m not entirely sure, but would imagine similarly to lettuce. About 3-4 days once opened.
I can’t wait to try this! Thanks!
This sounds super yum! I’m going to do a breakfast for dinner thing tonight and make this.
I love breakfast for dinner! Hope you enjoy.