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Author Notes: Sunday morning, in our garden, we picked brussels sprouts off the stalks and pulled a couple onions out. Kids were excited to eat them right away, so we came up with this. Usually I brown brussels sprouts boldly with garlic and salt, but take it easy if you get fresh, little sprouts like this. —Eric Liftin
- olive oil
- 1/4 cup onion, chopped
- 1 cup brussels sprouts, chopped in half if small, quarters if medium-sized
- 5 eggs
- 1/4 cup whole milk
- Preheat oven to 400º. Heat 1-2 tblspoons olive oil in a 10" heat-proof skillet on med-high. Cook the onion until barely translucent.
- Throw in sprouts and stir. Add salt to taste. Cook until sprouts begin to brown, about 7-8 minutes, stirring every minute or so. Cover for half the time, if you don't like your sprouts al dente.
- Turn down heat. Mix eggs and milk well in a bowl then pour into skillet. Mix about one minute. As eggs are starting to think about setting, put skillet in oven and bake about 10 minutes, until frittata is golden. Watch carefully...