I have two chickens that produce more eggs than I can handle. I give some away, but still, there is always excess.
I had to use some up, and found a recipe for Brussel Sprout Tortilla which I promptly twisted to be my own. I always like to use my leftovers, so I added the tater tots from a get together I had over the weekend. You can use 1 baking potato, diced, as a substitute.
If you like meat in your frittata, add it. I was in a rush and added some Trader Joe’s Mini Meatballs, cut into halves. Leftover chicken or sausage would be great too. Honestly, its great without the meat.
I had second helpings, it was that good. And we are definitely a pro brussel sprout household. Sub in broccoli if you wish, either lightly steamed florets, or smaller pieces that you can cook in about 10 minutes in a saute pan. —kimbaddd
2 1/2 cups
brussel sprouts, sliced thinly
1 small baking potato chopped finely, or 1 ½ cups cooked tater tots
salt and pepper to taste
eggs, beaten with 1 tablespoon cream or milk
In This Recipe
In a large overproof nonstick skillet, heat the olive oil over medium high heat. Add the brussels sprouts and potatoes. Season with salt and pepper. Cook, stirring, for about 10 minutes or until brussel sprouts are tender. Stir in the beaten egg and paprika. Bake at 375 for 10 minutes or until the frittata is done.