Roasted Brussels Sprouts Frittata

 

Whether this frittata is paired with a hot cup of coffee and fresh oranges on a cold winter morning or a refreshing iced tea and vine-ripened tomatoes on a warm summer night, you will enjoy a delicious, healthy and satisfying meal.

 

Ingredients:

  • 1 pound Brussels Sprouts
  • 2 tablespoons extra-virgin olive oil (Medium), divided
  • 8 eggs
  • 1 cup ricotta
  • 1/4 teaspoon salt
  • 2 tablespoons Parmesan, grated (plus more for grating on top)
  1. Place the sprouts in an oven-proof baking dish and drizzle with 1 tablespoon of the olive oil and then sprinkle with course salt. Roast in a 400* oven until tender (about 50 minutes depending on the size of the sprouts). I often have these on hand in the refrigerator for Brussels sprouts bruschette, which really makes this a snap to prepare.
  2. When the sprouts are done, let cool a bit and then slice in half lengthwise.
  3. In a large bowl, using a hand mixer, beat the eggs until frothy. Add the ricotta, salt and Parmesan cheese and beat just until blended.
  4. Using a large oven-proof 9 -inch skillet, heat the other 1 tablespoon of olive oil and add the sprouts to the pan. Cook a few minutes until caramelized. Add the egg mixture and cook a minute or two and then carefully transfer to a preheated 350* oven. Bake approximately 25 minutes. The edges and top will be lightly brown. Do not overcook.
  5. To serve, invert the frittata (darker side up) on a serving plate and top with grated Parmesan cheese. If you prefer the lighter top side (image below), using another plate, carefully flip it over. Your choice.

082

Creamy Cannellini Beans with Fennel
Rotolo di Bistecca
Menu