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.

Shaved Brussels Sprouts

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.


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.

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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.

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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