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.
- 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)
- 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.
- When the sprouts are done, let cool a bit and then slice in half lengthwise.
- 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.
- 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.
- 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.