Smoky Brussels Sprouts Frittata

published Dec 27, 2021
Mediterranean Monday
Smoky Brussels Sprout Frittata Recipe

This hearty vegetarian frittata filled with tender shaved Brussels sprouts and melty smoked Gouda is a good choice anytime of day, whether for brunch, lunch, or dinner.

Serves6

Prep15 minutes

Cook32 minutes to 37 minutes

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smoky brussels sprout frittata in a skillet
Credit: Photo: Joe Lingeman ; Food Styling: Jesse Szewczyk

Whenever life is kicked into overdrive, I know a frittata will always come to the rescue. In these harried late December days that’s especially the case, as I try to feed my family amid a festive-yet-packed schedule. This wintery rendition, with crispy-edged Brussels sprouts and melty smoked Gouda, is as cozy as it is wholesome. Whether you serve it for a simple dinner or a New Year’s brunch, it hits all the right notes for right now.

Credit: Photo: Joe Lingeman ; Food Styling: Jesse Szewczyk

A Hearty, Vegetable-Packed Frittata That’s Fit for the Season

Just about any vegetable can be tucked into a frittata, and yet winter veggies are often forgotten about as a contender. Brussels sprouts are the perfect seasonal choice: By thinly shaving them and sautéing until tender, slinky, and blackened in spots, they practically melt into the custardy egg base. The sprouts’ sweetness is countered by smokiness in the form of smoked Gouda and smoked paprika, resulting in a frittata that’s ultra savory and satisfying.

Welcome to Mediterranean MondaySheela Prakash‘s monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day.

Smoky Brussels Sprout Frittata Recipe

This hearty vegetarian frittata filled with tender shaved Brussels sprouts and melty smoked Gouda is a good choice anytime of day, whether for brunch, lunch, or dinner.

Prep time 15 minutes

Cook time 32 minutes to 37 minutes

Serves 6

Nutritional Info

Ingredients

  • 1 pound

    Brussels sprouts

  • 1

    medium shallot

  • 3 ounces

    smoked Gouda cheese

  • 1/2 ounce

    Parmesan cheese

  • 8

    large eggs

  • 1/3 cup

    whole or 2% milk

  • 1 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    smoked paprika

Instructions

  1. Arrange a rack in the top third of the oven and heat the oven to 350°F.

  2. Trim and very thinly slice 1 pound Brussels sprouts with a knife, mandoline, or in a food processor fitted with the slicing blade (about 6 cups). Dice 1 medium shallot. Grate 3 ounces smoked Gouda cheese on the large holes of a box grater (about 3/4 cup). Finely grate 1/2 ounce Parmesan cheese on the small holes of a box grater (about 1/4 packed cup).

  3. Place 8 large eggs in a large bowl and whisk until blended. Add the Gouda, 1/3 cup whole or 2% milk, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Whisk to combine.

  4. Heat 2 tablespoons olive oil in a 10-inch cast iron or oven-safe nonstick skillet over medium heat until shimmering. Add the shallot and sauté until softened, 2 to 3 minutes. Add the Brussels sprouts, 1/2 teaspoon smoked paprika, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper, and sauté until tender and starting to brown in spots, 8 to 10 minutes.

  5. Spread the vegetables into an even layer, then pour the egg mixture over the top. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Sprinkle with the Parmesan. Cook undisturbed until the eggs at the edges of the pan begin to set, about 2 minutes.

  6. Transfer the skillet to the oven and bake until the eggs are just set, 18 to 20 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another minute or two. If not, then the eggs are set.

  7. Heat the broiler to HIGH. Broil until the top of the frittata is lightly golden-brown in spots, about 2 minutes. Let cool in the pan for 5 minutes, then slice into wedges and serve warm or at room temperature.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.