My chickens have an incredible ability to produce more eggs than we can eat at breakfast, so we are constantly on the lookout for dinner recipes that have the ability to use a ton of eggs! This recipe fits the bill, and could only perhaps be improved by a smidge of bacon being added at the beginning.
This recipe starts off on the stove top and then finishes in the oven.
Brussels Sprouts and Parmesan Frittata
Ingredients
- 1 yellow onion
- 1 carton of mushrooms
- 1 lb of brussels sprouts
- 11 eggs
- 1 centercut wedge of parmesan rind removed
- 4 tbsp butter
- salt
- pepper
Instructions
- melt 4 tbsp butter in over safe pan
- chop 1 onion in 1/4 inch pieces
- add to butter over medium heat
- clean and chop mushrooms and add to skillet
- clean brussels sprouts and halve/quarter them
- grate 1/2 the wedge of cheese over the vegetable mixture
- break 11 eggs (fewer if it's a smaller skillet) and beat adding salt & pepper to taste
- poor over mixture and keep over medium heat for a short time
- move into oven on low broil
- watch carefully until top is pleasantly browned
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
