Brussels Sprouts Frittata


Morning, friends. It’s Wednesday, it’s the middle of a wonderful week (yeah Sun and warm weather!). The Maritimes are looking as baller as ever. Leaves are crimson red and golden for days. And comfort food season is here and on.

When I was a kid, there was a few foods that I hated. With no reason, no justification, and honestly…without even trying them. I’m pretty sure I’m not alone. Figs (what!), most seafood (horrible Maritimer status), pickles, and…brussels sprouts. It’s only been over the past couple years that I’ve grown to appreciate that little green sprout, and I feel it comes down entirely, for me anyway, to one thing. Cooking method.

Boiled brussels sprouts, NO.THANK. YOU. Roasted = GIMME. So danglicious. Tossed in bacon fat, they’re wonderful. Sautéed in butter, awesome. I know, at least in my experience, the go to for a lot of folks when cooking veggies like potatoes and brussels sprouts, is to chuck them in a pot of water, boil, serve. Please, consider mixing it up and roasting those babies. They develop flavour for days, and take on whatever you fancy. (duck fat, olive oil, bacon fat etc). So delicious, and WELL worth the time.

No bad love for the boil method, it just helps to mix it up every so often. You’ll taste things in a brand new way.


This recipe is kind of a cross of the 2, starting in a pan in sauté mode, and finished in the oven with eggs and smoked paprika a la Spanish style frittata. Serious breakfast business. Really easy, one pan (no big cleanup required!), and ready in under 3o minutes. Perfect for a lazy Fall brunch.

For added deliciousness, toss in some bacon and see your friend & family approval rating skyrocket.

Brussels Sprouts Frittata 

You’ll need:

Serve 6 – 8, depending on how hungry ya’ll are 

2 tablespoons olive oil

1/2lb brussels sprouts, thinly sliced

1 small baking potato, sliced 1/4 inch thick

1 small red onion, finely sliced

10 large free range eggs, beaten

2 teaspoons smoked paprika

2 spring onions, sliced

2 red chillies, finely sliced

1 cup pea shoots (or other sprouts)

Goats Cheese, hot sauce & grilled toast, for serving.


Preheat your oven to 375 degrees.

Heat a large cast iron pan (or oven safe frying pan), over medium heat. Pour in your olive oil, and toss in the potatoes, red onions, and brussels sprouts. Season with a pinch of salt, and cover, giving the veggies a toss every couple minutes, for about 10 minutes total. Stir in your smoked paprika, and pour over your eggs. Transfer the pan to your preheated oven, and bake for 10 minutes, or until a toothpick comes out clean. Top your frittata with diced spring onions, pea shoots, and chillies. Serve immediately with toast, goats cheese, and all the coffee you can get your hands on.

Done. Quick, easy, delicious.

Modified from Food & Wine



  1. This will be what’s for dinner Thursday night. When you say large skillet, will a 10″ do?

  2. This looks delicious.:) I’m giving this recipe to my daughter she loves Brussels sprouts.

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