Brussels Sprouts an Spinach Truffle Frittata

10 minutes

15 minutes to 18 minutes

Difficulty

This is our estimate based on online research.
Calories:	97
Fat:	8 g
Carbohydrates:	5 g
Protein:	2 g
Calculated per serving.

by Juli Bauer

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View other recipes by Juli Bauer

Serves: 6

Ingredients

8 8 8 Egg, whisked
2 cup 2 cup 2 cup Brussels Sprouts, cut in fourths
5-6 cup 5-6 cup 5-6 cup Spinach
3 Tbsp 3 Tbsp 3 Tbsp Bacon Grease
2 tsp 2 tsp 2 tsp Truffle Oil
2 clove 2 clove 2 clove Garlic, minced
1 tsp 1 tsp 1 tsp Garlic Powder
1/2 tsp 1/2 tsp 1/2 tsp Paprika
Salt and Pepper, to taste
Avocado, to garnish
Parsley, chopped, to garnish

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees.
Place a large skillet over medium high heat and add the bacon fat. Once pan is hot, add minced garlic, brussels sprouts and a bit of salt and pepper. Let cook until browned on one side, then use a spatula or flip of the wrist to move the sprouts around.
After about 5-6 minutes, add the spinach, cover to help steam and cook for about 3-4 more minutes until spinach is cooked down and soft.
While spinach is finishing cooking, whisk your eggs in a large bowl, then add the truffle oil, garlic powder, paprika, and salt about pepper, along with the cooked spinach and brussels sprouts. Mix well.
Pour into a cast iron skillet.
Place in oven and cook for 15-18 minutes depending on the size of the skillet. You’ll know when the frittata is done cooking when you press on the middle and it pushes back a bit.
Top frittata with a dribble more of truffle oil, avocado, and parsley. Love life.