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Quick and Healthy: Individual Brussels Sprouts Frittata

January 18, 2012

Quick and Healthy:

A weekly meal for busy people, a reminder that healthy is easy, and the perfect alternative to take out.

In the spirit of our New Year’s Resolution to eat a healthier vegetarian diet, we picked up a copy of Eating Well magazine. After looking at this recipe, and making a few modifications, we declared it a yummy weeknight success. And yes, it is another Brussels Sprouts recipe. I still regret the first thirty years of my life where I refused to eat them and taunted Fee about her love of them.

The meal is meant to be portioned off into smaller ramekins, we didn’t have the 10 ounce size they recommended, so we put it in three of our personal-sized gratin dishes. We also made it even lighter through using some skim milk and trimming down the cheese.

Individual Brussels Sprouts Frittata

  • 1 bag of Brussels sprouts, trimmed and halved (2 cups)
  • 1 cup of Fingerling Potatoes, sliced
  • 1/2 cup of chopped onion
  • 2 tablespoons extra-virgin olive oil
  • 5 eggwhites
  • 1/2 teaspoon  freshly ground pepper
  • 1/2 cup of whole milk
  • 1/2 cup of skim milk
  • Sprinkling of Pecorino Romano cheese

1. Preheat the oven to 40o and spray the gratin dishes with canola oil.

2. In a saute pan, throw in the Brussels sprouts, onions, and olive oil. Saute until the Brussels Sprouts brown a tad on the edges. Then, divide the veggies into equal parts on each gratin dish.

3. Whisk together the egg, milk, and pepper, then pour over the veggies. Top with a sprinkling of Pecorino. Bake in the oven until the frittata is cooked through, about 10-12 minutes.

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