Brussels Sprouts, Kale & Bell Pepper Frittata
Submitted by happyzhangbo
A golden, veggie-packed frittata with tender brussels sprouts, earthy kale, sauteed mushrooms, and melty Swiss cheese. This quick vegetarian breakfast or brunch comes together in 30 minutes with just one skillet.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minIf you have been looking for a way to eat more greens at breakfast, this Brussels Sprouts, Kale and Bell Pepper Frittata has you covered. Sliced brussels sprouts and chopped kale cook down quickly with mushrooms and onions, then get blanketed in a fluffy egg and Swiss cheese mixture.
The whole thing starts on the stovetop and finishes under the broiler, so you get a golden, lightly browned top with a tender, custard-like center. It is a one-skillet situation, which means minimal cleanup.
Serve it warm with whole grain toast and fresh fruit for a complete, satisfying meal that works just as well for dinner as it does for brunch.
Chef Tips
- Slice the brussels sprouts as thinly as you can. Thick slices will not soften enough in the short cooking time.
- Keep the heat at medium to medium-low once you add the eggs. Too much heat will toughen the bottom before the center sets.
- Let the frittata rest for 2 to 3 minutes after removing it from the broiler. This makes slicing and inverting much easier.
- Wrap the skillet handle with a towel after broiling. It stays hot longer than you expect.
Variations
- Swap Swiss cheese for crumbled goat cheese or feta for a tangier bite.
- Add a handful of sun-dried tomatoes or roasted red peppers for a sweet, smoky contrast.
- Stir in cooked quinoa or farro for extra heartiness and a nutty texture.
Ingredients
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 kale, and cook for another 3 minutes or so until sprouts are softened and become brightly green.
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 5 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 with whole grain toast and fresh fruits if desired.
Comments
No peppers?
I was just thinking the same thing. Bell pepper is in the title but not in the ingredient list.