Hands-On Time
15 Mins
Total Time
40 Mins
4-6 servings
Caitlin Bensel

How to Make It

Step 1

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.

Step 2

Whisk together eggs, yogurt, thyme, ½ teaspoon each salt and pepper and ¾ cup Pecorino.

Step 3

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.

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