It seems Brussels sprouts have become everyone’s favorite fall veggie, so we made them the star of this easy, flavorful frittata. If you’ve convinced yourself you don’t like frittatas due to too many over-cooked or rubbery ones, we hear you—but we’re confident this recipe will remind you why they’re the perfect weeknight solution. Whisking full-fat yogurt into the egg mixture keeps the dish custardy, and pulling it out of the oven when it’s just barely set in the center ensures it won’t be dry. We made ours with fresh thyme leaves, but feel free to use rosemary or oregano instead.
2 tablespoons olive oil
1 medium leek (8 oz), white and pale green parts only, rinsed well and thinly sliced into rings
2 cloves garlic, finely chopped
½ pound Brussels sprouts, halved and thinly sliced (about 2½ cups)
Kosher salt and freshly-ground black pepper
8 large eggs
½ cup plain full-fat Greek yogurt
1 tablespoon chopped fresh thyme
1 cup grated Pecorino, divided
How to Make It
Heat oven to 400°F. Heat oil in a large ovenproof skillet over medium. Add leeks and garlic and cook, stirring often, until softened, about 3 minutes. Add Brussels sprouts and ½ teaspoon salt and cook, stirring occasionally, until crisp-tender and browned in spots, 6 to 7 minutes. Remove from heat and set aside.
Whisk together eggs, yogurt, thyme, ½ teaspoon each salt and pepper and ¾ cup Pecorino.
Return the skillet to medium heat and pour the egg mixture over the Brussels sprouts and leeks. Cook until frittata is set just around the edges, 3 to 4 minutes. Top the frittata with remaining ¼ cup Pecorino and transfer the skillet to the oven. Bake until the frittata is just set in the center, 10 to 12 minutes.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.