Frittata made with leftover Brussels Sprouts

The amazing match of leftover Brussels sprouts and mushrooms. Toast them in a pan, add beaten eggs and put them in the oven. Then enjoy the delicious taste of the beautiful Frittata you've made and the joy of having saved leftover Brussels sprouts from going to waste.
*Inspired by Grundig's Respect Food Campaign in partnership with Food for Soul.

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30 Min.

Easy

Chefs Special

Ingredients

500g Brussels sprouts, shredded in a food processor or thinly sliced by hand

300g fresh Mushrooms, preferably a mix, coarsely chopped

3 tbsp olive oil

Salt and freshly grounded black pepper

8 large eggs

150g gruyere, coarsely grated

100g cheddar, grated

1 tbsp unsalted butter

¼ cup shallot, finely chopped

1 tbsp fresh rosemary, finely chopped

¼ cup carrot, grated

Method

Preheat the oven to 190°C.

Chop the mushrooms and shallot. In a medium bowl, beat the eggs. Add the cheeses.

Melt the butter in a 12-inch oven-proof nonstick skillet over medium heat. Add the shallot and rosemary, and cook until golden brown, 2 to 3 minutes.

Add Brussels sprouts, mushrooms and carrots, toast the sprouts and mushrooms and carrots with the oil, ¾ tablespoons salt, and ¼ tablespoons pepper.

Pour the egg mixture. Then transfer to the oven, bake until the eggs are set, about 12 minutes.

Let rest briefly, slide out of the skillet, slice into wedges, and serve.