Fall Kale Frittata with Brussels Sprouts, Shallots and Parmesan

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!

Fully Mediterranean logo
Breakfast, Eggs, Frittata, quick & Easy, Mediterranean, Mediterranean diet
Course Breakfast
Cuisine American, Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegetarian


  • 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


  • 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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