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.
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!
Adapted from PaleOMG