Brussels Sprouts Frittata with Alpine Cheese

Here’s one way to get anyone to eat a pile of mini cabbages—sink them into a fluffy frittata, and then put a mountain-style avalanche of cheese on top. 

What You Get

Brussels sprouts 

Shallots 

Eggs 

Shredded melting cheese 

What You’ll Need

Olive oil or butter

Salt and freshly ground pepper 

Makes 4 servings

Active Time: 20 minutes 

Total Time: 30 minutes 

Step 1

Preheat the oven to 375°F. Trim and slice the Brussels sprouts. Slice about 1½ cups of shallots. 

Step 2

In a cast-iron skillet (about 10 inches) or ovenproof pan over medium heat, warm ¼ cup olive oil. Add the Brussels and shallots and sauté until soft and golden, 5 to 7 minutes. Season with salt and pepper.

Step 3

Meanwhile, crack 8 eggs into a large bowl and whisk to combine. Stir in about 2 cups (6 oz) of cheese, 1 teaspoon salt, and a generous grind of pepper. When the vegetables are ready, add them to the egg mixture and stir to combine. 

Step 4

Wipe out the pan, return it to medium-high heat, and melt 1 tablespoon butter, tilting to coat the bottom of the pan. Pour in the egg-and-vegetable mixture and cook to let the bottom set, 1 minute. Transfer the pan to the oven and bake until lightly puffed, golden, and just set at the center, 12 to 15 minutes, depending on the size of the pan. 

Step 5 

Let the frittata rest for a few minutes. Cut into wedges, transfer to plates, and serve warm.