Frittatas are such a delicious and easy way to use up your favorite fall vegetables before they go bad! You can use this frittata recipe as a base and change it up based on what veggies and/or cheese you have on hand. You can’t go wrong!

Serve this for breakfast with your favorite fruit or for lunch or dinner with a simple side salad. Enjoy!

Fall Kale Frittata with Brussels Sprouts, Shallots and Parm

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Course Breakfast

Servings 0 Servings

Cuisine American, Mediterranean, Mediterranean Diet

Diet Gluten Free, Vegetarian

Ingredients

 

• 2 tablespoons extra virgin olive oil
• 2 green onions white part thinly sliced
• 2 shallots sliced thinly
• 2 cups kale de-stemmed, chopped
• ½ cup brussels sprouts shaved or shredded
• ½ cup mushrooms sliced
• ½ teaspoon red pepper flakes- optional
• 8 large eggs
• ½ cup lowfat milk
• ½ cup parmesan cheese shaved
• Salt and pepper
• Garnish: fresh chopped parsley

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Instructions

 

• Preheat oven to 350F
• Heat the olive oil in a cast iron skillet or oven-proof pan over medium- high heat.
• Add green onions, shallots, kale, brussels sprouts, mushrooms and red pepper flakes to the pan and saute for about 5 minutes until vegetables are soft.
• While the veggies are cooking, whisk the eggs, milk and parmesan cheese together in a medium bowl.
• Pour the egg mixture over the vegetables and cook for a few minutes until the eggs are beginning to set on the edges.
• Place in the oven and bake for about 10 minutes until the edges are golden brown.
• Garnish with fresh parsley and more parmesan cheese.
• Enjoy!

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