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Roasted Brussels Sprouts and Mushroom Frittata

Scott Phillips

Servings: 6 to 8

Mushrooms make this vegetarian main course taste rich and almost meaty, while the roasted sprouts add a sweet, caramelized flavor. Serve it to a crowd, or have leftovers for breakfast.


  • 1-1/4 lb. Brussels sprouts, shredded in a food processor or thinly sliced by hand
  • 10 oz. fresh mushrooms, preferably a mix, coarsely chopped
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 8 large eggs
  • 6 oz. coarsely grated fontina (about 3 cups)
  • 4 oz. coarsely grated Gruyère (about 2 cups)
  • 2 Tbs. unsalted butter
  • 1/4 cup finely chopped shallot
  • 1 tsp. finely chopped fresh rosemary
  • 2 tsp. sherry vinegar
  • 1/4 cup grated carrot
  • Hot sauce, for serving

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 235
  • Sodium (mg): 470
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 19


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • On a large rimmed baking sheet, toss the sprouts and mushrooms with the oil, 3/4 tsp. salt, and 1/4 tsp. pepper. Roast, tossing with tongs every few minutes, until the vegetables are browned in places, 10 to 12 minutes. Season to taste with salt and pepper. Set aside.
  • In a medium bowl, beat the eggs. Add the cheeses.
  • Melt the butter in a 12-inch oven-proof nonstick skillet over medium heat. Add the shallot and rosemary, and cook until golden brown, 2 to 3 minutes.
  • Meanwhile, in a small bowl, combine the vinegar with 1 Tbs. water. Pour it into the pan, and then add the carrot. Cook, stirring, for another minute, and remove from the heat. Add the sprouts and mushrooms, and stir to combine. Pour the egg mixture into the skillet, redistributing the vegetables and cheeses evenly with a fork, transfer to the oven, and bake until the eggs are set, about 12 minutes. Let rest briefly, slide out of the skillet, slice into wedges, and serve with the hot sauce.

    The best way to serve a frittata is to slide it out of the pan and onto a cutting board.


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