Brussels Sprouts & Mushroom Frittata
Make this moist and delicious frittata for breakfast. It provides you with enough nutritions that you need to power through the whole morning before lunch hunger arrives, and needless to say that it's so tasty. Serve it with a slice of whole grain toast and grape fruit.
Yield
2 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoon |
olive oil
divided |
|
| 1 | small |
onions
finely chopped |
|
| 1 | cup |
mushrooms
button or cremini, thinly sliced |
|
| 2 | cup |
brussels sprouts
ends and outer layers removed, thinly sliced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
milk, low-fat
|
|
| 2 | slices |
swiss cheese
chop into pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
olive oil
divided |
|
| 1 | small |
onions
finely chopped |
|
| 237 | ml |
mushrooms
button or cremini, thinly sliced |
|
| 473 | ml |
brussels sprouts
ends and outer layers removed, thinly sliced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
ground |
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
milk, low-fat
|
|
| 2 | slices |
swiss cheese
chop into pieces |
|
Directions
In a medium nonstick skillet, add 1 tablespoon olive oil, and heat over medium heat until hot.
Add the onions, and cook unit soft, 3 to 5 minutes.
Add the mushroom, stirring occasionally, and cook until mushrooms are soft, another 3 to 4 minutes.
Stir in the brussels sprouts, and cook for another 2 minutes or so until sprouts are softened and become brightly green.
Mix in the scallions. Season with salt and black pepper.
While you're cooking the vegetables, in a medium bowl, whisk together the eggs and milk until foamy and well mixed. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.
Stir in the cheese pieces.
Once the vegetables are cooked, spread the veggies evenly in the skillet.
Drizzle remaining 1½ tablespoons of olive oil along the side of the pan.
Pour the egg mixture all over the veggies, and cook over medium to medium-low heat for about 4 minutes until it sets.
Meanwhile preheat the broiler.
Once the egg mixture has set, place the skillet underneath the broiler, and keep cooking until the top becomes firm to touch, golden and brown, 2 to 3 minutes.
Remove the pan with a kitchen towel or an oven mitt, and be cautious that the handle of the pan is hot. So leave the towel or oven mitt around the handle to remind you that it's hot.
Run the edges of the frittata with a rubber spatula.
Invert it onto a serving plate.
Cut into wedges and serve warm.
